Steak tartare

The origins of this dish are claimed to be Cossack and involve horse-meat tenderised under the saddles of warrior types. I am sceptical about this, having listened to many wily-headed waiters weaving tales to make a dish seem more exotic than the reality would suggest. For sure, this was one of the staple brasserie dishes for many years and can be made as spicy as you want. My preference is for a milder end result, as I would begrudge spending large sums on the top-quality fillet ste