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Restaurants›The Porter Beer Bar›Wagyu Beef Tartare Recipe

Wagyu Beef Tartare Recipe

Inspired by The Porter Beer Bar

Time35m

Serves4

tallow toast, garlic aioli, caper, shallot, parsley

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Ingredients

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Beef Tartare

1/2 lb wagyu beef (sushi- or sashimi-grade), well-chilled

1 each shallot, very finely minced

1 tbsp capers, drained and roughly chopped

2 tbsp flat-leaf parsley, finely chopped

1 tsp extra-virgin olive oil

1/2 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

1 each egg yolk (optional, chilled)

Garlic Aioli

1/2 cup mayonnaise (preferably homemade or high-quality)

1 each garlic clove, grated or minced to a paste

1 tsp fresh lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Tallow Toast

4 slices good quality country or sourdough bread, sliced 1/2 inch (about 1 cm)

2 tbsp beef tallow (or clarified beef fat), room temperature

1/4 tsp fine sea salt

Garnish & Assembly

8 each capers (whole) for garnish

8 each microgreens or small parsley sprigs (optional)

1/8 tsp freshly ground black pepper

Method

Beef Tartare

Prepare the beef

Trim any silver skin, sinew, or excess fat from the chilled wagyu. Using a very sharp knife, slice the beef into thin strips, then into small dice. For the best texture, first partially freeze the beef for 15–20 minutes until firm but not rock-hard.

Place the diced beef in a chilled bowl. Add the finely minced shallot, chopped capers, and chopped parsley. Toss gently to combine.

Drizzle the olive oil, then add the Dijon mustard and Worcestershire sauce. If using, add the chilled egg yolk now. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Gently mix with a fork to combine, tasting and adjusting seasoning. Keep chilled until plating.

Garlic Aioli

In a small bowl, combine the mayonnaise, grated garlic, lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and emulsified. Taste and adjust acidity or salt as desired. Refrigerate until ready to serve.

Tallow Toast

Preheat a skillet over medium heat (or preheat broiler). Spread about 1/2 tbsp beef tallow evenly on one side of each bread slice.

Place the bread tallow-side down in the hot skillet and toast until golden brown and crisp, about 2–3 minutes. Flip and toast the other side lightly if desired (1–2 minutes). If using a broiler, place tallow-side up under broiler and toast until crisp and golden, watching carefully to avoid burning.

Immediately after toasting, sprinkle each slice with a light pinch of fine sea salt. Keep warm or set on a rack to cool slightly so it remains crisp.

Assembly & Garnish

Place a small dollop (about 1 tsp) of garlic aioli on each tallow toast and spread lightly, leaving a center for the tartare.

Using a ring mold (2.5–3 inches) or by hand, portion approximately 3 oz (about 85 g) of the prepared wagyu tartare per serving and place it gently on top of the aioli-covered toast. For plated service, mound tartare on a chilled plate beside toasted slices.

Garnish each tartare with 2 whole capers, a sprinkle of chopped parsley or a microgreen, and a final crack of black pepper. Serve immediately so toast remains crisp.