Wagyu Beef Tartare Recipe
Black Garlic Purée, Pickled Daikon, Frisée, Cured Egg Yolk,Crostini, Lavosh
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Ingredients
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Ingredients for Wagyu Beef Tartare
Method
Directions for Preparing Wagyu Beef Tartare
- 1
Prepare the Black Garlic Purée
In a blender, combine black garlic cloves and olive oil. Blend until smooth and creamy. Adjust seasoning with salt and pepper if needed. Set aside.
- 2
Prepare the Beef Tartare
Finely dice the Wagyu beef tenderloin and place it in a mixing bowl. Add capers, Dijon mustard, salt, and black pepper. Mix gently to combine.
- 3
Prepare the Cured Egg Yolks
If not using pre-cured yolks, cure the yolks by immersing them in salt for about 4 hours. Rinse and pat dry before use.
- 4
Assemble the Dish
On a plate, spread a layer of black garlic purée. Place the Wagyu beef tartare on top, forming a neat mound. Garnish with frisée, pickled daikon radish, and the cured egg yolks. Serve with crostini and lavosh on the side.