A throwback to 9 years ago... Can I beat my past self ? Go to our sponsor https://betterhelp.com/alex for 10% off your 1st month of therapy with BetterHelp and get matched with a therapist who will listen and help. Worth remembering : Steak Tartare has to be prepared by professionals, with premium ingredients. I always tell my (talented) butcher about what I am going to do and I follow his advice. Do the same. It's worth noting that consuming raw meat, especially in restaurants, should be done with caution and only in establishments known for their strict food safety standards to minimize the risk of foodborne illnesses. If you're preparing steak tartare at home, be sure to follow food safety guidelines and use high-quality, fresh ingredients. Simon from La boucherie moderne in Paris : https://www.instagram.com/boucheriemoderne/ Subscribe to "La Technique" Newsletter, and awaken your inner Chef https://frenchguycooking.ck.page/932ac47e59 Steak tartare is a classic French dish made from finely chopped or minced raw beef. It is typically seasoned with various ingredients to enhance its flavour, such as onions, capers, Worcestershire sauce, Dijon mustard, and sometimes raw egg yolk. The mixture is often served with accompaniments like toast points, crackers, or French fries. Steak tartare is known for its bold and rich flavors, and it's often considered a delicacy. The quality and freshness of the beef used are crucial since the dish is served raw. It's important to source high-quality, lean, and tender cuts of beef, typically from the tenderloin or sirloin. The name "tartare" is thought to be a reference to the Tatars, a nomadic people from the Eurasian steppes, who were known for their consumption of raw meat. Over time, the dish evolved in France and became popular in Western cuisine, where it's often considered a classic appetizer or a main course in some variations. Support my work on : https://www.patreon.com/frenchguycooking Get My cookbook : http://smarturl.it/FrenchGuyCooking Get my posters and t-shirts : https://www.frenchguycooking.com/shop_en_na Become a member now ! null Submit subtitles here : null Do you know StoryBlocks ? Great stock footage for your own videos : https://videoblocks.go2cloud.org/SHHp Amazing audio footage for your own videos : https://videoblocks.go2cloud.org/SHHt Music by Epidemic sound : http://share.epidemicsound.com/sLDCS Music by Artlist : https://artlist.io/artlist-70446/?artlist_aid=frenchguycooking_496&utm_source=affiliate_p&utm_medium=frenchguycooking_496&utm_campaign=frenchguycooking_496 ( Get 2 extra months on your Artlist subscription) Amazing Video Footage by Artgrid.io : https://artgrid.io/Artgrid-114820/?artlist_aid=frenchguycooking_496&utm_source=affiliate_p&utm_medium=frenchguycooking_496&utm_campaign=frenchguycooking_496 My other social accounts : http://www.facebook.com/frenchguycooking http://instagram.com/frenchguycooking http://www.twitter.com/frenchguycookin Director, Author, Host & Camera : Alex Editor : Joshua Mark Sadler 2nd Editor : Sean Miller Producer : Eva Zadeh 2nd camera operator : Lou Assous Planning a foodie trip to Paris ? Here are my favorite spots : https://www.frenchguycooking.com/wtf/220/what-to-doseeeat-in-paris-france Salut, Alex