Filet américain

Steak tartare or tartar steak is a French dish of raw ground beef. It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is usually served topped with a raw egg yolk. It is similar to the Levantine kibbeh nayyeh, the Turkish çiğ köfte and the Korean yukhoe. The name tartare is sometimes generalized to other raw meat or fish dishes. In France, a less-common variant called tartare aller-retour is a mound of mostly raw ground meat lightly seared on both sides. A popular caricature of Turkic warriors—called Tatars or Tartars—has them tenderizing meat under their saddles, then eating it raw. This story was popularized by the French chronicler Jean de Joinville in the 13th century, although he never actually encountered Tatars himself and used the story as a way of showing that the Tartars were uncivilized. It is possible that this story was a confusion originating in the use of thin slices of meat to protect saddle sores from further rubbing. This has also been considered as the origin of pastirma.

Source: Wikipedia