This dish may be every restaurant inspector’s worst nightmare, but it won’t stop Australians going nuts for raw beef.
Australians are going nuts for raw beef. Find me a new restaurant anywhere in the country that isn’t featuring some version of steak tartare on its menu and I will be very surprised. We’ve gone from a nation of “ew” to a nation of “? Steak tartare is delicious. To make it, you take a hunk of very fresh beef, dice it as coarsely as you’re comfortable, and then mix it with chopped capers and shallots, flat-leaf parsley, cornichons, anchovies, Dijon mustard, salt and pepper.
That protein morphed into beef around the turn of the century and became well known in the US as Hamburg steak ; that in turn sparked new interest in France, where it was once called. A variant of that dish, served with tartar sauce, was known as steak tartare – eventually, the two became a single, ever-popular phenomenon.), though be aware that, despite the Australian preference for tartare with crunchy fries or crisps, in France you’re more likely to find boiled new potatoes on your plate.
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