The raw truth/ steak tartare

The raw truth/ steak tartare
Most foreigners are horrified by the idea of raw ground beef but steak tartare is a true classic in Belgian brasseries. This lump of meat is usually seasoned in front of the eyes of the one that will eat it with a raw egg, chopped shallots, parsley, carpers and served with tabasco, vinegar and maybe some Worcestershire sauce and ketchup. A variant of steak tartare is called filet americain, seasoned in the kitchen with herbs and mayonnaise. The name probably refers to the States where large quantities of meat are ground into hamburgers. Fairly ironic if you think that most Americans shudder at the thought of eating a piece of raw meat.

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