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Steak tartare is a meat dish made from finely chopped or minced raw beef〔Raymond Sokolov, ''The Cook's Canon'', 2003, ISBN 0-06-008390-5, p. 183 (at Google Books )〕 or horsemeat.〔Lonely Planet, ''Food Lover's Guide to the World: Experience the Great Global Cuisines'', 2014, (p. 97 )〕 It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), sometimes with a raw egg yolk, and often on rye bread. The name tartare is sometimes generalized to other raw meat or fish dishes. Although less common than the completely raw variety, there is a version served in France of steak tartare called ''tartare aller-retour''. It is a mound of mostly raw steak tartare that is lightly seared on one side of the patty. == History == The name is a shortening of the original "''à la tartare''" or "served with tartar sauce," a dish popular in the 19th and early 20th centuries.〔Albert Jack, ''What Caesar Did for My Salad: Not to Mention the Earl's Sandwich, Pavlova's Meringue and Other Curious Stories Behind Our Favourite Food'', 2010, ISBN 1-84614-254-7, p. 141 (at Google Books )〕 The modern version of steak tartare with raw egg was first served in French restaurants early in the 20th century. What is now generally known as "steak tartare" was then called ''steack à l'Americaine''. Steak tartare was a variation on that dish; the 1921 edition of Escoffier's ''Le Guide Culinaire'' defines it as ''steack à l'Americaine'' made without egg yolk, served with tartar sauce on the side. Over time, the distinction between ''steack à l'Americaine'' and its variant disappeared. The 1938 edition of ''Larousse Gastronomique'' describes steak tartare as raw ground beef served with a raw egg yolk, without any mention of tartar sauce. Although the word 'tartare' presumably refers to the Tartar people of Central Asia, and there are many stories connecting ''steak tartare'' with them, ''steak tartare'' is not related to Tatar cuisine. "À la tartare" or simply "tartare" still means "served with tartar sauce" for some dishes, mostly fried fish.〔Prosper Montagné, Charlotte Snyder Turgeon, ''The new Larousse gastronomique: the encyclopedia of food, wine & cookery'', 1977, p. 334〕 The name 'tartare' is now sometimes applied to other meats or fish, such as tuna tartare, introduced in 1975 by the restaurant Le Duc in Paris.〔Gael Greene, "Le Colisee Thrown to the Lions", ''New York'' (magazine) November 3, 1975, (p. 101 )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Steak tartare」の詳細全文を読む スポンサード リンク
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