Wagyu Steak Tartare
A refined and elegant dish featuring buttery Wagyu beef, finely chopped with cornichons, capers, and fresh herbs, served with Dijon mustard and kettle chips.
Equipment
- Sharp Knife
- Mixing bowl
- Cutting Board
- Freezer
Ingredients
Main Ingredients
- 6 ounces grass-fed Wagyu filet mignon trimmed of any tendon or excess fat
- 4 teaspoons finely chopped cornichons
- 4 teaspoons finely chopped fresh parsley
- 1 1/2 teaspoons salt-packed capers rinsed and chopped
- 3/4 teaspoon minced shallot
- 1/4 teaspoon finely snipped fresh chives
- 1/2 teaspoon kosher salt
- to taste freshly ground black pepper
- 2 eggs
- Dijon mustard for serving
- kettle-cooked potato chips for serving
- 2 lemon wedges
Instructions
- Trim any tendon or excess fat from the Wagyu filet mignon. Pat dry and place on a small tray. Freeze the beef for about 15 minutes to firm up for easier slicing.
- Using a sharp knife, finely chop the beef into very small, uniform pieces.
- In a mixing bowl, combine the chopped beef with cornichons, parsley, capers, shallot, chives, kosher salt, and black pepper. Mix gently to incorporate the ingredients.
- Crack the eggs and separate the yolks from the whites. Discard the whites or save for another use. Place one egg yolk on top of each portion of tartare when serving.
- Serve the steak tartare with Dijon mustard, kettle-cooked potato chips, and lemon wedges for squeezing over the dish.
- Enjoy immediately as steak tartare should be eaten fresh.
Notes
For the best flavor, use high-quality, fresh Wagyu beef and handle it with care. Serve immediately for optimal taste and food safety.
Nutrition
Calories: 300kcalCarbohydrates: 5gProtein: 30gFat: 18gSaturated Fat: 6gCholesterol: 200mgSodium: 500mgPotassium: 450mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 8mgCalcium: 40mgIron: 3mg
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