Let's start with the history. The very name "tartar" points to where we should look for the roots of this dish. "Only keeping the rear part of the horse's meat, the Tatars cut it into the widest strips in the most meaty and abundant place, with a thickness of just one to two fingers. The cut strips are placed on the horse's back and salted on top" – wrote Wilhelm Le Vasseur de Beauplan in "Description of Ukraine..." in 1651. So, the origin is clear, though some may be surprised that initially, this was prepared exclusively with horse meat.
If you want to convince someone to try this dish or haven't yet developed a real taste for it, it's worth starting with tenderloin, preferably well-aged. It’s the most delicate in flavor and texture, which is significant if raw meat still causes mixed feelings.
