Wagyu Tartare Recipe
SOURDOUGH BREAD, EGG YOLK JAM, FRIED SHALLOTS, CHIVES+ BELUGA CAVIAR $7/GRAM
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wagyu Tartare
Egg Yolk Jam
Fried Shallots
Sourdough Crostini
Finishes
Method
Wagyu Tartare
- 1
Prepare beef
Chill the trimmed Wagyu until very cold (10–15 minutes) to make clean cuts. Using a sharp knife, dice the beef into 3–4 mm (small brunoise) pieces. Return to a chilled bowl.
- 2
Mix tartare
To the chilled bowl with diced Wagyu add the minced shallot (from the Wagyu section), chopped capers, Dijon, Worcestershire, neutral oil, extra-virgin olive oil, and lemon juice. Season with sea salt and freshly ground black pepper. Fold gently with a spatula until combined but not mushy. Taste and adjust seasoning. Stir in 1 tablespoon of the snipped chives, reserving the rest for garnish.
Egg Yolk Jam
- 3
Make jam (bain-marie method)
Set up a double boiler: a heatproof bowl over a pot of barely simmering water (bowl should not touch the water). Whisk together egg yolks, granulated sugar, lemon juice, and salt in the bowl. Continuously whisk over the simmering water until the mixture thickens to a custard-like consistency and reaches about 70–75°C (160–167°F) on a probe thermometer, about 6–8 minutes. Remove from heat.
- 4
Finish jam
Immediately whisk in the cold cubed unsalted butter a piece at a time until fully incorporated and glossy. Taste and adjust salt or lemon. Transfer to a small container and cool slightly; jam will thicken further. Keep warm or at room temperature for plating (can be chilled briefly and gently reheated in a warm water bath before service).
Fried Shallots
- 5
Fry shallots
In a small saucepan, pour neutral oil and heat to 170–175°C (340–350°F). Fry the thinly sliced shallots in batches so they have room to move, stirring gently until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray. Immediately sprinkle with 1/4 tsp salt and let cool — they will crisp further.
- 6
Store
Allow fried shallots to cool completely. They can be stored in an airtight container at room temperature for up to 2 days before they lose peak crispness.
Sourdough Crostini
- 7
Toast bread
Preheat oven to 200°C (400°F) or heat a skillet. Lightly brush both sides of the sourdough slices with olive oil. Arrange on a baking sheet and toast until golden and crisp, about 6–8 minutes, flipping once. If using a skillet, cook 1–2 minutes per side over medium-high heat until nicely browned. Keep warm.
Assembly & Finishes
- 8
- 9
Add egg yolk jam
Place approximately 1 tablespoon of the egg yolk jam on top of each portion of tartare (or alongside, if preferred). The jam adds richness and a sweet-savory counterpoint.
- 10
Garnish
Sprinkle a generous pinch (about 1 tbsp total across plates) of fried shallots over the tartare for crunch. Top each portion with a small spoonful of beluga caviar — for this recipe use 7 g total (approx 1.75 g per portion) or adjust to desired grams at $7/g. Finish with remaining snipped chives and a couple of turns of fresh black pepper if desired.
- 11