One version of the story suggests that the steak tartare originated with the riding practices of nomadic tribes of Mongolia ...

Tartares are a delicacy that might not be for everyone because they involve raw meat. The original is made with tenderloin or ...

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.

What we know for sure is that steak tartare became popular in early 20th-century French bistros under the name Beefsteack à l'Americaine, or "steak in the American style," supposedly because of the ...

There is much debate over the origin of steak frites. Is it French? Belgian? A little bit of both? What's undeniable is the winning combination of perfectly seasoned, juicy steak and crispy ...

It was made with hanwoo beef (from a Korean native breed of cattle) that had been subtly flavoured so you could taste the natural sweetness of the meat. On the same trip, I ate yukhoe at a ...

As it is long cooked, cuts of beef like blade steak, shin steak and chuck steak will all work in this recipe. This recipe forms part of the August 6 meal planner created in partnership with New World.

To serve, press the tuna tartare into a 7cm/3in chef’s ring on each serving plate. Carefully remove the ring, arrange the toast and lime wedges around the tartare.

This sort-of-traditional beef Wellington uses a range of umami-rich ingredients—bacon, soy sauce, mustard, and maitake mushrooms—to create tons of flavor. This recipe method combines high-heat ...

Banette Bistro is a charming little French bistro that brings an authentic taste of France to West End at great value prices ...