Wagyu Tartare Tartine Recipe
Tenderloin, Quail Egg, Sourdough
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Ingredients
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Main Ingredients
Seasoning and Garnish
Method
Preparation
- 1
Prepare the Wagyu Tartare
Finely chop the Wagyu tenderloin using a sharp knife. Aim for a uniform size to ensure even texture.
- 2
Mix Ingredients
In a bowl, combine the chopped Wagyu, capers, Dijon mustard, diced shallot, chopped chives, olive oil, salt, and black pepper. Mix gently until well combined.
Toast the Sourdough
- 3
Toast the Bread
Preheat a skillet or toaster. Lightly toast the sourdough slices until golden brown and crispy on the outside.
Assemble the Tartine
- 4
Plate the Tartare
Spread a generous layer of the Wagyu tartare mixture on each slice of toasted sourdough.
- 5
Add Quail Eggs
Carefully crack a quail egg on top of each tartare-covered slice. You can use a small knife to help open the eggs.
Serve
- 6
Present the Dish
Serve immediately, garnished with additional chives if desired. Enjoy your Wagyu Tartare Tartine!