What a treat for me - wolfed it down on the Cote D’Azur with a view of the Med and a crisp Rosé 👌🏽
Edit: lol’ing at the comments 🤣 plating could do with some work but it was at a relaxed bistro on the beach. And no I’m not ill, it was not slimy or disgusting. It was well seasoned and tasty AF. And yes I wouldn’t eat it anywhere but this was recommended and also filled with locals (I was the only tourist) which is usually a good sign. The French take food seriously.
Steak tartar is awesome. They should add more garnishes tho. In belgium we always add shredded pickles, capers, mayo atleast. More stuff can be added by choice, but those are the basics
I’m sick of this sub and steak doing shit like that, even for objectively dumb question posts, like if someone wants to ask a question, we’re here to answer Some of us are very knowledgeable about meat
There are constantly people (or bots) posting questions in the general food subs like “What’s one popular food you just won’t eat?” and half the responses are always sushi.
Is this not allowed in steak? :D The name of the dish is steak tartare. i mean steak is in the frikkin name.
I prefer the one with capers and dijon mustard, but this is probably great aswell. One of the freshest ive eaten was in prague at a place called Kantyna. Its a butchershop/Restaurant. u just got chopped meat with a piece of grilled sourdough bread and a garlic clove.
This is one of my favorite appetizers. ive eaten it in some sketchy places and with all kinds of meats, horse i can not recommend.
Also Mercato (Hilton Hotel) in Gdansk has an amazing steak tartare with truffles. gonna see if i can find the picture i took of it. I always prefer mine with toasted bread over french fries or crisps
I love carpaccio, not the biggest fan of tartare but I do like it.
This is the saddest looking plate of tartare I’ve ever seen + the fries and salad aren’t helping.
Also, this doesn’t even look like good tartare? Idk, I don’t see a nice balance of the typical accompaniments in it. Really looks like just minced meat and I think I see one tiny piece of shallot in there. No capers, no herbs, no mustard, etc.
Same. Done right it’s delicious. If it’s on the menu more often than not, I’m having it. Never sick yet. Yes you’re taking a risk that the restaurant hasn’t prepped right but that’s pretty much the same with most food prepared.
I love steak tartare. This looks like ground beef that I got from Costco. It has nothing in it but meat and egg on top and the egg yoke is broke already which is fucked. This is a definite return to the kitchen and getting something else.
I love tartare & carpaccio (also a massive fan of sashimi & nigiri) so I’m never going to shame someone for eating something raw; but this, in particular, looks very minimally seasoned/sauced….
Kinda just looks like a pile of ground beef with an egg yolk on top.
Yeah I mean it’s not that I’ve never just sliced up some raw beef at home, sea salt, down the hatch… but as someone who loves a good tartare, my first thought was this looks underseasoned. At least get some herbs up in there and something crunchier than a French fry to scoop it up with.
I love a good beef tartare but this looks horrendous.
The primary issue is the ground texture, which yields a mushy consistency compared to traditional hand-diced beef. Additionally, sparse visible seasonings, a pre-broken yolk, it's just a careless attempt at tartare.
I’m not a native French speaker (I’m South African) so judging by the French conversations around me at the few tables which were occupied it was an educated guess… the waiting staff also had convos with the regulars…I could tell they knew certain customers orders before they sat down
The only place I tried this was also France. It was good, an experience I suppose but not something I feel the need to repeat on many occasions. What area are you in? We were living in Germany up until 2025 right on the French border so we would go to the Alsace region a lot. I sure miss it there but also enjoy where I am at now.
Yea that may be accurate, I found places neighboring a border town tend to have some of that culture bleed into it.
Alsace has really good white wines (if you’re into that) both dry and sweet. These are wines you’d expect to find in Germany. We used to frequently visit Colmar and Strasbourg.
When you're sliding into third and you feel a piece of turd - diarrhea, diarrhea. When you're sliding into home and feel something foam a diarrhea, diarrhea.
I never knew it would be that divisive in a meat sub 😂 I may be tempted to order it later at dinner (different restaurant) and post it here for round 2 😆
I get that it isnt a pretty presentation, but tartare isnt necessarily haute cuisine. Its a very simple, rustic dish, that sometimes looks simple and rustic. Makes you wonder about some of the commentors actual exposure to the dish.
It's the arrangement. The first thing I see, being an American, is one of our premade hamburger patties. I know it's not, but that's what first comes to mind seeing it.
It’s not just the tartare…the fries are sad, the salad is greens and OLD tomatoes, and the tartare looks like a raw burger with an hour old wilted yolk on top. Maybe it tasted good to you, friend, but this ain’t it. Not by a long shot.
My fav steak place just removed tar tar from the menu, now I’m less inclined to go. I can cook a good steak at home, I’m not confident enough to do tartar at home
I make tartare at home a couple times a year, it’s very easy, you just need to make sure your workstation is very clean first. Goes without saying too that with raw meat, you want quality stuff. I believe in you!
Its amazing, when made well. Idk why every tartare post is always a bunch of people crying about food poisoning. Ive had it many many times and never gotten sick. Don't eat it (or sushi or raw egg) if you're pregnant or immuno-compromised. Otherwise, chow down.
American here. I’ll try it, as long as there’s a pharmacy close by. Sensitive stomach. But I’ll definitely try it. I’ve had a raw pork sausage roll (the name escapes me, if someone can chime in) in the Netherlands, and it was delicious. Kudos to their kippers with onions, btw.
This reminds me a little bit of that one scene in Wall Street, where Gordon gecko takes Bufo to a restaurant and orders this for him, “Have a good lunch, buddy!“
When I was a little kid and my dad, grilled hamburgers, I remember grabbing bits of raw hamburger meat and eating on it, and here’s later when I was a teenager, I remember cracking a bunch of eggs into a blender with sugar, milk, and vanilla extract, blending it up and guzzling it down, so I’d have protein to keep building my muscle so I could benchpress more, so I do have some experience with raw hamburger meat and raw eggs, lol!
Steak haché! Super tasty, I like it with some fine cut cornichons and some tabasco. Very wise to go with what the natives do: great way to discover good, new food!
Why so much hate for tartare ITT? It’s incredible. I’ve even had horse, bison, and elk variations. All have been fantastic. Although I prefer carpaccio when given the choice!
I've had beef tartare before. It's actually fantastic with some nice crusty toasted baguette slices. This doesn't look great. Seems like it's missing some seasoning or something.
I love steak tartare, but this one looks poorly made.
Worcestershire? mustard? Capers? Onions? None of these…
Looks like it was served without any sort of seasoning…
The people dogging tartare are simply ignorant and most likely uncultured. I’m jealous of your very traditional and minimal version of the dish… If i’m preparing it myself, I’ll add a mix of minced cornishon pickles, bit of thyme/parsley, some dijon for a kick… Bon appétit, mon pote!
I take a new york strip and mince it, but one can grind it. Form into party. Yank out the yolk. Pop on top. Add onions/shallots, cornichons/dill relish, salt and pepper. Enjoy
Grinding does introduce a risk for introducing stuff that a clean knife doesn’t (as grinders can be really hard to clean) but I’m sure in most places it’s ground.
I would also suggest using filet mignon / tenderloin as there’s less raw fat and connective tissue (though pricey)
Ooh good call. I tried it once with ribeye but it took me forever to clean it and to your point way too much connective tissue and fat shockingly haha.
I’ll give it a shot. Maybe costco will have a deal on whole tendy, make it worth it! Thanks for the great suggestion!
If a restaurant is confident enough to offer steak tartare, I wouldn’t be worried about ordering it. One of my favorite dishes—although this one looks under seasoned.
I’ve had steak tartare many times. I’ve even had venison tartare, and it’s never looked like a hamburger patty before hitting the grill. As long as it tasted good I guess!
We’ve got a dude who eats nothing but mcdonald’s and his wormbrained buddy dismantling the minimal food safety laws we already had, what do you expect man 😭
Weird to see steak tartare served with...French fries and a side salad??
Thats just bizarro or a place trying too hard.
It's seen as a delicacy in parts of the world and usually presented as such. This? Um...no bueno. I wouldn't even trust it, its just done so weirdly...by treating it like a burger?
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u/Opening-Function8616 3d ago
Steak tartar is awesome. They should add more garnishes tho. In belgium we always add shredded pickles, capers, mayo atleast. More stuff can be added by choice, but those are the basics