steak tartare


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Synonyms for steak tartare

ground beef mixed with raw egg and e.g. onions and capers and anchovies

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References in periodicals archive ?
Cote Brasserie at The Mailbox (above), a French chain restaurant of goodquality and (below, from left) the pis-|saladerie, the steak tartare and the half chargrilled Berton chicken with garlic butter
Thus, the combination of fresh raw meat with a sauce made of mayonnaise and tart pickles was a concoction by the chefs of turn-of-the-century Paris, and soon became popularly known as steak tartare.
We also sup on raclette and steak tartare at Le Bistrot des Cimes, a restaurant that oozes so much rustic French charm that it almost drowns out the chorus of English voices I hear at every turn.
The rustic, yet refined menu changes weekly, but you can expect the likes of charcuterie plates with steak tartare and mains of braised pork belly.
Before I got into the party I also got into my stride and confessed that I was 43 when I learnt that Steak Tartare was raw meat and that the exotic sounding Mulligatawny soup was derived from the Indian words "Mullak thani," meaning "country water," or simply, lentil soup.
Himmel & Hay, which means Sky & Sea, will serve brasserie classics such as steak tartare.
I started with the steak tartare, which had a very tasty lime cure, and pear and mustard seasoning, while my wife had the lemon sole that melted in the mouth.
I have not found steak tartare in Cairo, but you can come close at Taboula or Dar al Amar, both of which serve the Lebanese specialty kibbe nayeh.
Signature dishes include steak tartare, Croque-monsieur, sweet and savoury crepes, chicken chasseur, crE me brulee, poire belle-helE ne, duck confit, Normandy apple tarts and of course the signature Madeleines.
The French classic raw beef dish is steak tartare and there is always the joke of the customer who ordered it well done.
Oceans of seafood disappear, Chablis evaporates and my fellow hack Neil Morrice (whose name suggests his ancestors presumably tried to eat here for free as well) consumes a steak tartare so rare that a reasonable vet could soon have it back on its feet.
From Steak Tartare and Korean-Style Barbecued Short Ribs; to Veal Scaloppine with Prosciuto and Sage; to Pork Chops with Chorizo Vinaigrette and Braised Pork Tacos with Ancho Chilies; to Stuffed Lamb Breast and Indian-Style Fritters with Lamb; to Jerked Chicken and Rabbit with Sherry and Garlic Sauce; to Squab with Umbrian-Style Game Sauce and Rack of Venison with Warm Shallot-Apple Relish and Wild Mushrooms; to Deep-Fried Sweetbreads and Vegetables; to Salsa Mexicana and Corned Beef Pickling Spice, "Lobel's Meat Bible" is a complete course of study in a single volume and a very strongly recommended addition to personal, professional, and community library cookbook collections.
We've always had steak tartare at Grill on the Alley," says Phil Kastel, director of research and development for Woodland Hills, Calif.