Beef Tartare with Bone Marrow

Beef tartare is thought to have been an innovation among Central Asian warriors and herdsmen as they placed raw meat under their saddles to tenderize it as they galloped. Eventually, this loose technique was refined and codified by nineteenth-century French chefs who likely never met a Central Asian herdsman, and word spread over the Pyrenees. Like other French recipes, tartar caught on like wildfire in Spain.