Sep 08 2026
Restaurants›Patron Saint›Wagyu Tartare Recipe

Wagyu Tartare Recipe

Inspired by Patron Saint
Time45m
Serves6

Yuzu Aioli, Mini Toast

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Ingredients

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Wagyu Tartare

Yuzu Aioli

Mini Toasts & Garnishes

Method

Wagyu Tartare

  1. 1

    Chill and prep

    Place the wagyu in the coldest part of the refrigerator for at least 30 minutes (or briefly in the freezer 10–12 minutes) to firm up — this makes fine dicing easier and safer. Also chill a mixing bowl.

  2. 2

    Dice and combine

    Using a sharp knife, finely dice the chilled wagyu into small 3–4 mm cubes. Transfer to the chilled bowl.

  3. 3

    Add aromatics and seasonings

    Add the minced shallot, diced cornichons, chopped capers, and snipped chives to the bowl with the beef. Stir gently to combine.

  4. 4

    Bind and season

    Add the Dijon mustard, soy sauce, toasted sesame oil, lemon juice, egg yolk (if using), sea salt and black pepper. Fold gently with a spatula until evenly coated; avoid overworking the meat. Taste and adjust seasoning — add up to 0.5 tsp more salt or a few drops of yuzu/soy if desired.

  5. 5

    Portion

    Using a ring mold (about 2.5–3 inches) or by hand, portion the tartare into 12 even portions (about 1–1.5 tbsp each) or as preferred. Keep chilled until plating.

Yuzu Aioli

  1. 6

    Combine the mayonnaise, yuzu juice, grated garlic and rice vinegar in a small bowl. Whisk until smooth.

  2. 7

    If the aioli seems too thick, whisk in the neutral oil teaspoon by teaspoon until desired spreading consistency is reached. Stir in honey or mirin if you prefer a touch of sweetness, and season with kosher salt to taste.

  3. 8

    Chill the aioli for at least 10 minutes to let flavors meld. Taste and adjust acidity or salt before serving.

Mini Toasts & Garnishes

  1. 9

    Toast the bread

    Preheat oven to 400°F (200°C). Lightly brush baguette slices with olive oil and a small amount of melted butter on one side. Arrange on a baking sheet, buttered side up, and toast 6–8 minutes until golden and crisp. Alternatively, toast in a skillet until golden.

  2. 10

    Dress microgreens

    Toss microgreens lightly with a drop of olive oil and a pinch of salt to brighten them for garnish, if desired.

  3. 11

    Assemble

    Spread about 1 teaspoon of yuzu aioli onto each toast. Place a portion of wagyu tartare atop the aioli. Finish with a few microgreens, a light sprinkle of toasted sesame seeds (optional), a small pinch of fleur de sel, and a tiny dusting of lemon zest for brightness.

  4. 12

    Serve

    Arrange the toasts on a platter and serve immediately so the bread stays crisp. Provide extra aioli on the side for guests who want more.

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