The composition of beef tartare is surprisingly quite controversial. Although most serious eaters — historically known as ...

As it is made from raw beef, steak tartare might not be for everyone, but it's certainly safe to eat despite the ...

To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately.

A quail-egg yolk is nestled on top of the meat, and the dish is topped with a quenelle of crème fraîche and Dijon mustard. The whole savory, slippery deal is presented in a chilled Mason jar ...

Chefs love steak tartare for both sustainability and financial benefits. The classic French dish prevents food waste, as it can use up the leftover odds and ends from trimming higher-end cuts of ...

The oysters should be small to medium-sized. If you like, use two small hen's eggs in place of the four quail eggs, and serve the dish as a main course for two. While the beef is in the freezer ...