Steak tartare is a sophisticated French dish consisting of high-quality raw beef that's finely chopped or minced, then carefully seasoned with various condiments and traditionally topped with a raw egg yolk.

While its exact origins are debated, the dish is believed to have originated from the tradition of Mongol and Tartar warriors, who would place raw meat under their saddles to tenderize it during long rides. The modern French version emerged in the early 20th century and has since become a staple in French bistros and brasseries.

The preparation of steak tartare is an art that begins with selecting the freshest, highest-quality beef tenderloin. The meat is hand-chopped rather than ground to maintain its texture and is then mixed with classic ingredients such as capers, shallots, Dijon mustard, Worcestershire sauce, and various seasonings. The dish is typically finished with a raw egg yolk placed in a small well on top of the seasoned meat.

While the traditional recipe is beloved, many modern chefs create their own interpretations by incorporating ingredients like truffle oil, smoked salt, or even Asian-inspired elements such as sesame oil and soy sauce. Some variations might include different types of meat, such as horse meat (in certain regions) or tuna for a seafood version.

In France, steak tartare is served as a main course, often accompanied by crispy french fries or a fresh green salad. The dish is typically presented with additional condiments on the side, allowing diners to adjust the seasoning to their taste. A full-bodied red wine, such as a Bordeaux or Burgundy, makes an excellent pairing.

Due to its raw nature, steak tartare should only be prepared with the freshest, highest-quality beef from trusted sources. Pregnant women, young children, elderly, and those with compromised immune systems should avoid consuming raw meat. The dish is naturally high in protein and iron but should be enjoyed in moderation due to its raw egg content. It's typically gluten-free, though diners should verify the ingredients used in the seasonings.