Tartare Recipe

Roast the Poblano

Preheat the oven to 450°F (232°C). Place the poblano pepper on a baking sheet and roast for about 15-20 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and place in a sealed bag for 10 minutes. Peel off the skin, remove seeds, and finely chop.

Make the Poblano Aioli

In a bowl, mix the mayonnaise with the chopped roasted poblano, lemon juice, and olive oil. Season with salt and black pepper to taste. Set aside.

Prepare the Tartare

Finely dice the American Wagyu beef and place it in a mixing bowl. Add the chopped chives, shallots, salt, and black pepper. Gently mix to combine.

Toast the Crostini

Slice the baguette into thin pieces and brush with olive oil. Toast in the oven at 375°F (190°C) for about 5-7 minutes until golden and crispy.

Assemble the Dish

On a serving plate, place a portion of the beef tartare. Drizzle with the poblano aioli and top with pickled mushrooms. Serve with crostini on the side.