Tartare de Boeuf

The term tartar was invented by Jules Verne himself in his novel "Michael Strogoff", where he tried to describe the Tartars, sworn enemies of the Russian Tsars, as bloodthirsty beings whose savagery knew no bounds and going up devour the diced raw meat!

Nowadays, what we call steak tartare or american is ground beef into small pieces accompanied by capers, pickles, which is mixed with egg yolk.