Wagyu Beef Tartare Recipe
smoked shallot aioli, crispy capers, cured egg yolk, toasted sourdough
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Smoked Shallot Aioli
Finely chop the shallots and mix them with olive oil, smoked paprika, Dijon mustard, and season with salt and pepper. Whisk until combined and set aside.
- 2
Cure the Egg Yolks
In a small bowl, place the egg yolks and cover with salt. Let them cure in the refrigerator for at least 30 minutes. After curing, gently rinse and pat dry.
- 3
Prepare the Crispy Capers
Heat oil in a small pan and add the capers. Fry until crispy, then drain on paper towels and season with a pinch of salt.
- 4
Prepare the Wagyu Beef Tartare
Finely chop the Wagyu beef tenderloin and place in a bowl. Season with salt and pepper, and mix in half of the smoked shallot aioli.
- 5
Toast the Sourdough
Toast the slices of sourdough bread until golden brown.
- 6
Assemble the Dish
On a plate, form the Wagyu tartare into a round shape. Top with the cured egg yolk, crispy capers, and a dollop of the remaining smoked shallot aioli. Serve with toasted sourdough on the side.
