Wagyu Steak Tartare Recipe
half sour pickles, fresh horseradish, grilled sourdough
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Ingredients
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Steak Tartare
Accompaniments & Garnish
Method
Steak Tartare
- 1
Prepare beef
Chill the wagyu in the coldest part of the refrigerator for at least 20 minutes; colder meat is easier to dice. Using a very sharp knife, trim any connective tissue or sinew and cut the meat into 1/4-inch strips, then into small 1/8- to 1/6-inch dice. Place diced beef in a chilled bowl and keep refrigerated while you prepare other components.
- 2
Mince aromatics & mix base
Finely mince the shallot, rinsed capers, cornichons (half-sour pickles) and parsley. Place them in a small bowl and combine with Dijon mustard, Worcestershire sauce, lemon juice, smoked paprika (if using), salt and black pepper. Stir in the extra-virgin olive oil and the neutral oil to create a loose dressing.
- 3
Combine egg yolks
Separate the egg yolks into a small bowl. Lightly beat the yolks with a fork until smooth. Temper the yolks by whisking in 1 teaspoon of the dressing mixture, then whisk in the remaining dressing in a slow stream to emulsify. If you prefer not to use raw yolks, reserve them to serve on top instead of mixing.
- 4
Finalize tartare
Remove the diced wagyu from the refrigerator. Fold the dressing/yolk mixture through the beef gently with a rubber spatula or spoon—do not overwork. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. The final texture should be cohesive but still loose; add an extra teaspoon of oil if it seems dry.
Accompaniments & Garnish
- 5
Grill/toast sourdough
Brush both sides of each sourdough slice lightly with melted unsalted butter or olive oil. Grill or toast in a hot skillet or on a grill pan over medium-high heat until well-marked and crisp at the edges, about 1–2 minutes per side. Rub one side of each hot toast with a cut edge of the fresh horseradish for a subtle horseradish aroma; reserve additional grated horseradish to the side for stronger flavor.
- 6
Prepare horseradish & pickles
Finely grate the peeled fresh horseradish and place in a small ramekin. Arrange thin rounds of half-sour pickles on the service plate or in a small dish. Keep the larger diced cornichons already folded into the tartare mixture distinct from the garnish rounds.
- 7
Plate and garnish
Using a ring mold (2.5–3 inches) or by hand, portion about 3–4 ounces of the prepared wagyu tartare onto chilled plates. Top each portion with a gently placed egg yolk if you reserved yolks instead of mixing. Garnish with microgreens or herb sprigs, a few thin pickle rounds, and a small spoonful of freshly grated horseradish on the side. Serve immediately with grilled sourdough toast.