Wagyu Beef Tartare Recipe

Toast the mustard seeds in a small dry skillet over medium heat for 1–2 minutes until they become aromatic; remove from heat.

Combine white wine vinegar, water, sugar, salt and turmeric in a small saucepan and bring to a gentle simmer to dissolve sugar and salt, about 2 minutes. Remove from heat and cool 1 minute.

Place toasted mustard seeds in a small jar and pour the warm pickling liquid over them. Let cool to room temperature, then refrigerate at least 4 hours or overnight for best flavor. Seeds will swell and become gel-like.

Preheat the oven to 450°F (230°C). Line a roasting tray with foil and place the bone marrow cut-side up.

Season marrow bones lightly with coarse sea salt and tuck a thyme sprig on each piece.

Roast in the preheated oven for 12–15 minutes, until marrow is soft and just starting to separate from the bone but not completely melted away; edges should be lightly browned.

Remove from oven, brush the tops with a little melted butter and let rest 2 minutes. Keep warm until plating.

Using a mandoline fitted with a wavy/veined blade (or a gaufrette slicer), slice the peeled potatoes very thinly (about 1–1.5 mm) in a single motion to create wafers. Pat slices dry on paper towels to remove surface starch and moisture.

Heat neutral oil in a medium heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature.

Fry potato slices in small batches, laying them flat and then flipping if needed, until golden and crisp, about 2–3 minutes per batch. Use a spider or slotted spoon to remove and drain on paper towels.

Season immediately with fine salt and a light dusting of white pepper. Keep warm or rest at room temperature so they remain crisp.

Keep the wagyu well chilled; partially freeze for 15–20 minutes if it will make cleaner dicing. Using a very sharp knife, finely dice the wagyu into small, even cubes (or mince to your preferred texture). Transfer to a chilled bowl.

Add minced shallot, chopped capers, diced cornichons and chopped parsley to the bowl with the beef and gently fold to combine.

In a small separate bowl, whisk together Dijon mustard, Worcestershire sauce, lemon juice, olive oil, sea salt and black pepper until emulsified.

Pour the dressing over the beef mixture and fold gently to coat. Taste and adjust seasoning—add a little more salt, pepper or lemon if needed. Keep chilled until plating, but serve promptly once plated.

When ready to serve, form portions using a ring mold (about 3–3.5 inches diameter) or shape by hand into 4 equal mounds. Make a shallow indentation on top of each portion to receive an egg yolk or the roasted marrow if plating that way.

Option A - Egg Yolk: Carefully place one raw egg yolk on top of each tartare just before serving. Option B - Marrow: Spoon a small piece of roasted marrow on top or on the side of each tartare portion for a richer presentation.

Place each tartare portion on chilled plates. If using bone marrow on the plate, position the roasted bone next to the tartare or spoon a bit of marrow onto the tartare indentation.

Spoon 1–2 tsp of pickled mustard seeds over or beside each tartare portion to provide acidity and texture.

Arrange 4–6 gaufrette potato crisps leaning against each tartare for crunch and height.

Drizzle a few drops of extra-virgin olive oil around the plate, sprinkle flaky sea salt over the tartare and finish with a small handful of microgreens or baby chervil.

Serve immediately so tartare is chilled, marrow is warm, and potatoes are crisp.