Tableside steak tartare

Tableside steak tartare refers to the gueridon seasoning of raw minced beef, assembled before the guest with egg yolk, capers, shallot, mustard and condiments dosed on request. The name derives from the tartar sauce that originally accompanied steak a l'americaine, as noted in the 1922 edition of Escoffier's Guide Culinaire. The ritual, popularised in the great Parisian houses, stages the precise gesture of the server adjusting the balance of flavours.