steak tartare

#105 – Eat Steak Tartare in France

Although popular throughout the 19th and 20th centuries, the (now) modern variation of steak tartare was first served in French restaurants during the early 20th century. This version – which features finely chopped/minced raw beef, onion, capers, raw egg, ground peppers and, on occasion, Worcestershire sauce – is something that I had always wanted to try without ever really knowing why.

However, I knew that the only country I would eat this dish in was France. (more…)

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