Wagyu Tarare Recipe

Time30m

Serves2

sour baguette, butter, evoo, maldon salt (add 5g Amber Oscietra Caviar +$30)

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Ingredients

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1
Prepare the Wagyu Beef
Begin by finely chopping the Wagyu beef tenderloin into small, uniform pieces. Place the chopped beef into a mixing bowl.
2
Season the Beef
Add the Maldon salt and one tablespoon of extra virgin olive oil to the chopped beef. Mix gently to combine, ensuring that the beef is evenly coated in the oil and salt.
3
Prepare the Sour Baguette
Slice the sour baguette into thin pieces, about 1 cm thick. Toast the slices lightly on a grill or in a toaster until golden brown.
4
Prepare the Butter
Soften the unsalted butter at room temperature until it's spreadable. If desired, you can mix in a small amount of Maldon salt to enhance the flavor.
5
Assemble the Tartare
On a serving plate, create a small mound of the seasoned Wagyu beef in the center. Drizzle the remaining tablespoon of extra virgin olive oil over the top.
6
Garnish with Caviar
If using, place the 5g of Amber Oscietra Caviar delicately on top of the Wagyu beef mound.
7
Serve
Serve the Wagyu tartare with the toasted sour baguette slices and a small dish of the softened butter on the side. Enjoy immediately.