Wagyu Steak Tartare Recipe
capers, cornichons, Dijon mustard, fermented Fresno chili, french fries
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Ingredients
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Steak Tartare
French Fries
Method
Steak Tartare
- 1
Prepare the Beef
Finely chop the Wagyu beef tenderloin using a sharp knife. Ensure the pieces are small enough to be easily combined with other ingredients.
- 2
Mix Ingredients
In a mixing bowl, combine the chopped Wagyu beef, capers, cornichons, Dijon mustard, and fermented Fresno chili. Mix gently to incorporate all ingredients.
- 3
Season
Add salt and black pepper to taste, mixing well. Adjust seasoning if necessary.
- 4
Add Egg Yolk
Create a small well in the center of the tartare mixture and place the egg yolk on top. This will be mixed in just before serving.
French Fries
- 5
Prepare Potatoes
Peel the russet potatoes and cut them into thin strips, about 1/4 inch thick. Rinse the cut fries in cold water to remove excess starch.
- 6
Dry Potatoes
Pat the potato strips dry with a clean kitchen towel or paper towels to ensure they fry crisply.
- 7
Heat Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 8
Fry Potatoes
Carefully add the dried potato strips to the hot oil in batches. Fry for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 9
Season Fries
While still hot, sprinkle the fries with salt to taste.
