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Beef tartare, also known as steak tartare, is a classic dish in gourmet cuisine. Its origin is debated. However, most sources trace it to Europe — especially France and Russia. In this article, we’ll explore the history and proper terminology behind this culinary specialty.
France: One popular belief is that beef tartare began in France. The word “tartare” likely refers to the Tartars (or Tatars) — Mongolian and Turkic nomads from the Eurasian steppes. These warriors are said to have tenderized meat by placing it under their saddles and eating it raw. As the idea spread west, the dish evolved into what we know today. Historical overviews, such as this Wikipedia article on steak tartare, offer more insight into its origins and rise in European cuisine.
Russian theory: On the other hand, a second theory suggests the dish has Russian origins. It is believed to be inspired by the Russian dish “kibbeh nayyeh,” which consists of raw minced meat, often mixed with spices and onions. It is thought that Russian soldiers, during their military campaigns in Europe, could have brought this idea, which later took hold in French cuisine.
The terms “beef tartare” and “steak tartare” are both commonly used to describe this dish, and their usage may vary depending on regional preferences and traditions. There isn’t a definitive “correct” term; both are widely recognized.
Regardless of whether you call it beef tartare, tatar, or steak tartare — what truly matters is how it’s prepared and served. At Recept Restaurant in Belgrade, we celebrate this timeless dish with care, quality ingredients, and bold presentation. It’s not just a meal — it’s a gourmet experience worth discovering. Want to dive deeper? Learn more about this dish in the Wikipedia article on steak tartare.
