Steak tartare – also known as beef tartare – is an iconic dish made with minced and seasoned raw meat, often accompanied by egg yolk and various dressings. At Carnal Steakhouse, where to eat meat in Barcelona, we prepare it in two versions: beef steak tartare seasoned with candied egg yolk and Argentine Black Angus steak tartare with foie micuit. There are many legends about its origin, but how was it really created?

The Uncertain Legend of the Mongol Origin

One of the most popular stories attributes the origin of steak tartare to the Tatars, a nomadic people from the Eurasian steppes (present-day Russia, Mongolia, and Kazakhstan). It is said that the Mongol warriors, led by Genghis Khan in the 13th century, did not have time to cook their meat. So, they placed it raw under the saddles of their horses while riding long distances.

The movement supposedly tenderized the meat, and then they ate it raw seasoned with only a little salt or spices. Although the legend is striking, there is no solid historical evidence to support it, as the Mongols did cook their meat, boiled or roasted. However, the myth became popular in Europe, probably because the French associated the dish with the "Tatar" peoples, hence its name.

The Real Origin of Steak Tartare

Steak tartare, as we know it today, developed in French gastronomy in the 19th and early 20th centuries. Its first appearance in gastronomic literature was in Le guide culinaire (1903) by Auguste Escoffier, where he described a version called bifteck à l’américaine, made with chopped meat and seasoned with onion, capers, parsley, and a raw egg on top.

Throughout the 20th century, steak tartare evolved in French and European restaurants, with chefs refining its ingredients and techniques. Over time, it became a sophisticated dish, served in the best restaurants with high-quality meat and finely balanced seasonings.

Are you ready to try it?

Now we know that steak tartare does not come from the Mongol warriors, but from the French culinary tradition. The legend of the meat under the saddle is more of an exotic tale than a historical reality. But its real story is still fascinating, and it has evolved into a gourmet delight. If you want to come and try it at Carnal Steakhouse, steak restaurant Barcelona, you can reserve your table directly from this link. We are waiting for you!