Tatarský biftek

Dish information

Tatarský biftek, commonly known as steak tartare in international circles, is a raw meat dish that sparks both fascination and culinary debate. In the Czech Republic, it has carved out a significant niche, often found on the menus of traditional pubs and restaurants. The dish consists of the finest, freshest raw beef sirloin, meticulously hand-chopped or very finely minced to achieve a melt-in-your-mouth texture. It is then artfully seasoned, typically with a blend of finely diced onion, garlic, capers, mustard, Worcestershire sauce, and various spices which can include paprika, salt, and pepper. The raw egg yolk, placed gently on top, is a classic element, intended to be mixed in by the diner to enrich the mixture further. Some variations might include daring additions like anchovies or even chili. The historical roots of steak tartare are often mythologically linked to the nomadic Tartars of Central Asia, who supposedly tenderized tough meat by placing it under their saddles during long horse journeys. While this origin story is likely apocryphal, the concept of consuming raw meat has existed in various cultures for centuries. The modern iteration, however, is distinctly European, gaining formal recognition and popularity in Parisian bistros around the turn of the 20th century. In Czech culinary history, it emerged as a sophisticated appetizer or a hearty main course, often served with toasted bread (topinky) rubbed with garlic, and sometimes accompanied by a side of fries or a small salad. Its appeal lies in its bold simplicity and the purity of its high-quality beef flavor, a true test of a butcher's and chef's skill in sourcing and preparation.

Timeline

• 1700s

  Raw meat dishes were present in various European cuisines, though not formally named steak tartare.

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  1880

  A dish of minced raw beef seasoned and served with a raw egg yolk is described in culinary literature.

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  1900s

  Steak tartare solidifies its place in French cuisine, becoming a popular bistro classic.

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  1930

  Tatarský biftek becomes a prominent menu item in Czech restaurants and taverns.

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  1950s

  The dish becomes a symbol of Czech pub culture and a favored late-night meal.

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  1980

  Concerns about food safety lead to stricter regulations regarding the preparation of raw meat dishes.

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  2000s

  Tatarský biftek experiences a resurgence in popularity, appreciated for its artisanal preparation.