Name: Wagyu Tartare
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese/Fusion
Ingredients: 8 oz Wagyu beef (preferably tenderloin), finely chopped or minced; 1 tablespoon capers, drained and chopped; 1 tablespoon Dijon mustard; 1 small shallot, finely minced; 1-2 cornichons (small pickles), finely chopped; 1 tablespoon chopped fresh parsley; 1 tablespoon olive oil or truffle oil; Salt and pepper to taste; 1 egg yolk (optional)

Ingredients

Scale

8 oz Wagyu beef (preferably tenderloin), finely chopped or minced
1 tablespoon capers, drained and chopped
1 tablespoon Dijon mustard
1 small shallot, finely minced
1–2 cornichons (small pickles), finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon olive oil or truffle oil
Salt and pepper to taste
1 egg yolk (optional)

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Instructions

Partially freeze the Wagyu beef for easier chopping.
Finely chop the beef into small cubes.
In a mixing bowl, combine the beef with capers, Dijon mustard, shallot, cornichons, and parsley.
Add olive oil or truffle oil and season with salt and pepper, adjusting to taste.
Transfer the mixture to a serving dish, creating a well for the egg yolk if using.
Serve with toasted baguette slices or crackers.

Notes

Choose fresh ingredients for the best flavor.
Enjoy the tartare immediately for optimal freshness.
Store any leftovers tightly covered and consume within 24 hours.

Author: Jesseca
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-cook
Cuisine: Japanese/Fusion

Nutrition

Calories: 250
Sugar: 0
Sodium: 220
Fat: 18
Saturated Fat: 4
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 2
Fiber: 0
Protein: 18
Cholesterol: 80