Wagyu Tartare
A luxurious Wagyu tartare recipe made with finely chopped premium beef, capers, Dijon mustard, and truffle oil, topped with a fresh egg yolk for an elegant appetizer.
Equipment
- Sharp Knife
- Cutting Board
- Mixing bowl
- Plating mold (optional)
Ingredients
Main Ingredients
- 8 oz Wagyu beef tenderloin, finely chopped
- 1 tablespoon capers drained and chopped
- 1 tablespoon Dijon mustard
- 1 small shallot finely minced
- 2 cornichons finely chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon truffle oil or olive oil
- to taste salt and black pepper
- 1 egg yolk optional, for topping
Instructions
- Ensure the Wagyu beef is slightly frozen for easier handling. Using a sharp knife, dice the beef into small cubes and continue chopping until finely minced.
- In a mixing bowl, gently combine the finely chopped Wagyu beef with the capers, Dijon mustard, minced shallot, chopped cornichons, fresh parsley, and truffle oil.
- Season with salt and freshly ground black pepper to taste. Mix gently to avoid overhandling.
- Use a plating mold to shape the tartare mixture onto serving plates for an elegant presentation.
- If desired, create a small indentation on top of each tartare portion and place an egg yolk in the center.
- Serve immediately with crusty bread, crackers, or a side salad.
Notes
Use only high-quality Wagyu beef for the best flavor and texture. Ensure all kitchen tools and surfaces are clean when preparing raw meat. You can also customize the tartare with different herbs or flavored oils.
Nutrition
Calories: 350kcalCarbohydrates: 2gProtein: 28gFat: 25gSaturated Fat: 10gCholesterol: 120mgSodium: 400mgPotassium: 500mgSugar: 1gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 3mg
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