Wagyu Beef Tartare Recipe

Prep the beef

Place the Wagyu in the freezer for 12–15 minutes until very cold but not frozen solid (this firms the fat for a cleaner chop). Using a sharp chef's knife, trim any sinew or large connective tissue. Cut the beef into 1/4-inch cubes, then finely mince to desired texture (some prefer a coarse chop, others a finer mince). Keep the meat cold on a chilled bowl or plate.

Combine aromatics

In a small bowl, whisk together the minced Louisiana shallots, gochujang, Dijon mustard, Worcestershire sauce, chopped capers, lemon juice, and olive oil until smooth. Taste and adjust the gochujang (for heat) and lemon (for brightness) as needed.

Season the tartare

Place the chopped Wagyu in a chilled mixing bowl. Add the shallot-gochujang mixture, sliced chives, chopped parsley, kosher salt, and freshly ground black pepper. Gently fold with a rubber spatula or two forks until evenly combined, being careful not to overwork the meat. Refrigerate the mixture for 5–10 minutes to let flavors marry, but not longer than 30 minutes to preserve texture.

Finish and portion

Taste a tiny amount and adjust seasoning if necessary (more salt, lemon, or a touch more gochujang). If using, place one pasteurized egg yolk atop each portion at service or serve yolks on the side. Sprinkle toasted sesame seeds over the tartare if using.

Warm the spelt crackers briefly in a low 300°F (150°C) oven for 2–3 minutes if you prefer them slightly warmed and crunchy. Arrange crackers on the serving platter.

Mold or spoon the tartare into portions: use a 3-inch round ring mold (or free-form with two spoons) to portion about 3 ounces (85 g) per serving onto each plate or onto crackers as desired. Lightly press so the shape holds, then lift the ring.

Garnish each portion with microgreens or frisée, a few pickled cucumber ribbons or cornichon slices, and a few chives. Place the egg yolk on top or serve alongside. Serve immediately with spelt crackers and a small spoon for spreading.

Storage note: Consume immediately. If you must hold, keep refrigerated and consume within 1 day. Do not store with raw egg yolks exposed.