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The traditional version uses filet mignon, tender and tasty meat, chopped and stored on ice until just before serving. The seasonings include egg yolk, red onion, mustard, Worcestershire sauce, parsley, chives, pepper, pickles, among others, according to the chef's recipe. The Tartars had the custom of salting raw meat and placing it under the saddle of their horses, with the purpose of softening the meat fibers and removing excess blood. During meals, they removed the salt, ground the meat and consumed it raw, highlighting the flavor of the meat. Its possible origin is associated with the German city of Hamburg, where raw ground meat was already served with onions and bread crumbs. Regardless of origin, steak tartare became popular in France.
