Steak tartare is a meat dish made from finely chopped or ground raw beef (or in some places horse meat). Tartare can also be made by thinly slicing a high grade of meat, such as strip steak, marinating it in wine or other spirits, spicing it to taste, and then chilling it. It is often served cold on rye bread with onions, capers, fresh ground pepper, Worcestershire sauce, and sometimes with a raw egg.
Chopped onion, capers, chopped egg and toast points. freshly baked rolls or bagette stick
tartare is a meal maked from raw meat
The best wine to serve with steak is definitely cabernet sauvignon.
Carpaccio is the name of finely-minced raw beef or other meat, or raw beef pounded into thin slices. It is served simply with oil, lemon juice and Parmesan cheese, with leafy salad greens. When minced, it may be formed into a hamburger-shape with a hollow in the centre which is used to hold a small raw egg (or quail's egg) and served as above with oil, lemon and cheese, greens on the side.
Fish!
Seafood and steak
Because steak is delicious, and so are potatoes, and some genius figured out that delicious things should go together.
This is referred to as Ceviche.
There is usually Worcestershire mixed in, but you could add that. I little A-1 or Tabasco sauce could work, but frankly, steak tartar is meant to be eaten with nothing but some chopped onion and capers.
What type? It's a sandwich. A bun with a meat patty as a filling. It's the evolution of the Hamburg Steak which was evolution of Steak Tartar. Steak Tartar is seasoned raw beef minced, Hamburg Steak is steak tartar that has been molded together and cooked, the hamburger is a Hamburg Steak on a bun. ...ideally. Few people remember the origins and forget to season the hamburger.
One can buy a steak tartar at their local home department store. Many sites, like Amazon, sell either pieces of the set or the whole thing to their customers.
Steak tartare is traditionally served as an exquisite starter dish or appetizer at dinner parties and special occasions. It is made with uncooked top quality, fresh ground beef and in some countries, horse meat. Steak tartare at its best is actually very hard to make. Its flavor should be a perfect balance of salty and sour, with a slightly gamey taste and it should be perfectly tender. Steak tartare is usually served with a crunchy bread or potato product.
chateaubriand
duck