Beef Tartare Recipe

Prepare curing mixture

In a small bowl combine coarse kosher salt and granulated sugar until evenly mixed.

Select a small, shallow container just large enough to hold the yolks without touching. Spoon a thin layer (~1/4 inch) of the salt-sugar mix into the bottom of the container.

Gently separate two egg yolks from whites, keeping yolks intact. Using a spoon, nestle each yolk into the salt-sugar bed, then spoon more curing mix around and lightly over each yolk so they are mostly covered.

Cover the container tightly with plastic wrap and refrigerate 48 hours. The yolks will firm and cure; they will be dense and slightly translucent.

After 48 hours, remove yolks, gently brush off excess cure, rinse briefly if desired, and pat dry. Reserve in fridge until plating. (If smaller firm texture preferred, check at 36 hours.)

Peel black garlic cloves and place in a small blender or bowl. Add 1 teaspoon neutral oil and a pinch of salt.

Process with an immersion blender or small food processor until smooth to a paste, adding a few drops of water or oil if needed to reach a soft, pipeable consistency. Transfer to a small container and refrigerate until plating.

Heat 1 cup frying oil in a small saucepan to 350°F (175°C) or until a breadcrumb sizzles on contact. If you don't have a thermometer, heat until shimmering but not smoking.

Pat caper berries dry. Toss them lightly in the flour to coat, shaking off excess.

Fry caper berries in batches 30–45 seconds until crisp and lightly golden. Remove with a slotted spoon to a paper towel–lined plate and immediately sprinkle with fine sea salt. Let cool; they will crisp further as they rest.

Preheat oven to 375°F (190°C). Lightly butter each baguette slice on one side and place buttered-side up on a baking sheet.

Bake 6–8 minutes until golden and crisp at the edges. Remove and keep warm. Optionally rub warm toast with a halved garlic clove for extra aroma.

Keep the wagyu very cold. Trim any sinew or fat and use a sharp knife to finely dice the beef into small 1/8–1/4 inch pieces. Alternatively, pulse briefly in a chilled food processor in 2–3 short bursts for coarse texture, taking care not to purée.

Place diced beef in a chilled bowl. Add 1 tablespoon neutral oil, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Toss gently to coat.

Add the shallot (very finely minced), diced cornichons, chopped capers, chopped parsley, 1/2 teaspoon Dijon, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon lemon juice to the beef. Gently fold ingredients together until evenly combined. Taste and adjust seasoning sparingly — wagyu should remain delicate; add an extra pinch of salt or a drop more lemon if needed.

Using a ring mold (2.5–3 inch) or by hand, portion the tartare onto chilled plates. Press gently to form a neat cylinder about 3/4 inch high.

Place a cured egg yolk on top of each tartare portion or shave it over the top: to serve whole, gently crack the cured yolk and place intact for the diner to break; to shave, use a small knife to thinly slice the cured yolk over the beef.

Dot or smear small quenelles of black garlic purée around the tartare (about 1/2 teaspoon per portion) for umami and color contrast.

Scatter 3–4 fried caper berries around and atop the tartare for briny crunch. Garnish with microgreens or baby arugula as desired.

Arrange 3 toasted points alongside for spreading, and serve immediately.