Beef tartare

Beef tartare is a dish of raw beef that is finely chopped or minced and served uncooked, usually seasoned with ingredients such as onion, capers, mustard, Worcestershire sauce, and egg yolk.

Beef tartare is a dish of raw, finely chopped or minced beef, served uncooked and seasoned with ingredients like onion, capers, mustard, and egg yolk. It's a classic of French bistro cuisine, though its roots trace back to broader European and Central Asian traditions.

What it is

Beef tartare is a cold appetizer or main course made from raw beef that's finely chopped or minced, then shaped into a mound or patty. It's typically seasoned with capers, onions or shallots, mustard, parsley, cornichons, and Worcestershire sauce, often topped with a raw egg yolk. The dish is served uncooked, with seasonings sometimes presented separately so diners can adjust the flavour.

Why it matters

Beef tartare is a hallmark of French cuisine and bistro dining, reflecting a tradition of using high-quality raw ingredients. Its name and history are debated—some link it to Central Asian raw meat traditions, others to modern French cooking. In Canada, it appears on menus in French-influenced and fine-dining settings, showcasing the country's culinary heritage and international bistro culture.

Key details

The terms 'beef tartare' and 'steak tartare' are used interchangeably. Common accompaniments include bread, fries, or salad. Related dishes include horse-meat tartare in some traditions and fish tartare made from raw fish. The defining feature is that the meat is not cooked.