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Ingredients
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Beef
Seasoning & Binder
Optional garnish & accompaniments
Method
Beef
- 1
Chill and trim
Place the A5 Wagyu in the coldest part of the refrigerator for at least 30 minutes (or 15 minutes in freezer until very firm but not frozen) so it’s easier to slice. Using a very sharp knife, trim away any silverskin or large connective tissue, leaving well-marbled meat only.
- 2
Dice by hand
Using a sharp chef’s knife, slice the chilled beef into thin strips against the grain, then into matchsticks and finally into a fine small dice (about 1/8 inch). Aim for a uniform mince that retains a delicate texture. Transfer the diced beef to a chilled bowl and keep refrigerated until ready to combine.
Seasoning & Binder
- 3
Prepare aromatics
Finely mince the shallot, capers, cornichons and parsley. Place them in a small mixing bowl and stir to combine.
- 4
Make the dressing
To the aromatics, add Dijon mustard, Worcestershire sauce, extra-virgin olive oil, and lemon juice. Whisk or stir until homogenous. Season with fine sea salt and freshly ground black pepper. Taste and adjust seasoning — the mixture should be bright with a slight tang to complement the rich beef.
- 5
Dress the beef
Remove the diced beef from the refrigerator. Add the prepared dressing to the beef and gently fold with a spatula or spoon until evenly coated. Mix just enough to combine — avoid overworking the meat. Chill for 5–10 minutes to let flavors marry, or proceed immediately if preferred.
Assembly & Garnish
- 6
Portion and shape
Divide the dressed tartare into two equal portions (this recipe yields two appetizer servings). Use a ring mold (2.5–3 inches) on chilled plates to shape the tartare: pack lightly and press down to form a neat cylinder, then lift the mold away carefully. Alternatively, mound with a spoon for a more rustic presentation.
- 7
Add egg yolk (optional)
If using egg yolk, make a small indentation on top of each tartare and nestle one yolk in. If concerned about raw eggs, use pasteurized yolk or omit and substitute with a small quenelle of crème fraîche.
- 8
Finish and serve
Sprinkle microgreens or chopped chives and a few extra caper or cornichon slices around the plate. Lightly dust with smoked sea salt if using. Serve immediately with toasted sourdough or baguette slices on the side so guests can spread the tartare. Keep unserved tartare chilled and consume within 1 hour of preparation for best quality and safety.
