Wagyu Steak Tartare & Crispy Potatoes* Recipe

Chill and prepare beef

Place the wagyu beef in the freezer for 15–20 minutes to firm slightly (this makes it easier to dice). Keep the beef very cold until ready to assemble.

Using a sharp knife, trim any sinew and finely dice the beef into small 1/8–1/4-inch pieces. Transfer to a chilled bowl.

Add the minced shallot, diced cornichons, chopped capers and chopped parsley to the bowl with the beef; gently fold to combine.

In a small bowl, whisk together Dijon mustard, mayonnaise, olive oil, Worcestershire sauce, egg yolk and lemon juice until smooth and emulsified.

Season the dressing mixture with 1/2 tsp sea salt and 1/4–1/2 tsp freshly ground black pepper (adjust to taste).

Pour the dressing over the beef mixture and mix gently but thoroughly so each piece is coated. Taste and adjust seasoning — add a touch more lemon or salt if needed.

Cover and refrigerate the assembled tartare for 10–15 minutes to let flavors meld, but do not let it sit for more than 30 minutes to preserve texture and temperature.

When ready to serve, use a ring mold or spoon to portion the tartare onto plates. Garnish with thinly sliced chives and, if using, a cornichon or caper berry on top. Drizzle a scant 1/2 tsp extra-virgin olive oil over each portion.

Preheat oven to 425°F (220°C). Meanwhile, scrub the potatoes; leave skins on. If potatoes are larger than bite-size, halve or quarter so pieces are roughly uniform (about 1–1.5 inches).

Place potatoes in a pot and cover with cold water. Add 1/2 tsp salt and bring to a boil. Cook until just fork-tender, 10–12 minutes depending on size. Drain thoroughly and return to the pot for 1 minute over low heat to dry. Shake the pot or toss gently to roughen the edges—this helps crisping.

In a large ovenproof skillet, heat the oil and butter over medium-high heat until shimmering and the butter foams. Add the smashed garlic and thyme sprigs, then add the potatoes cut-side down (if halved) in a single layer—do not overcrowd the pan. Sear, undisturbed, 3–4 minutes until golden-brown.

Flip the potatoes, sprinkle with remaining 1/4 tsp sea salt, 1/2 tsp black pepper and smoked paprika (if using). Transfer the skillet to the preheated oven and roast 10–12 minutes until crisp and cooked through.

Remove skillet from oven, discard garlic and thyme sprigs. Taste and adjust seasoning. Keep warm until serving.

Place a ring-molded portion of wagyu tartare on each plate (about half of the prepared tartare per two servings). Arrange a portion of crispy potatoes beside the tartare.

Scatter microgreens or baby arugula around the tartare, place toasted sourdough or crostini on the side, and finish with the reserved chives and a final light drizzle of extra-virgin olive oil.

Serve immediately so potatoes remain crisp and the tartare stays chilled. Recommend each person use the crostini to scoop tartare and potatoes together for contrast of textures.