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Ingredients
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Beef Tartare
Chevre & Garnish
Crisps & Finish
Method
Beef Tartare
- 1
Prepare beef
Keep the Texas Wagyu well chilled. Trim away any sinew or large fat deposits. Using a very sharp knife, finely dice the beef into small 1/8–1/4-inch pieces. Return to the refrigerator covered while you prepare other elements.
- 2
Mix flavor components
In a bowl, combine the minced shallot, chopped capers, diced cornichons, chopped parsley, Dijon mustard, Worcestershire sauce, olive oil, lemon juice, sea salt, and black pepper. Stir to emulsify into a loose dressing.
- 3
Combine with beef
Add the chilled diced Wagyu to the bowl with the dressing. Gently fold to evenly coat the beef without mashing. Taste and adjust seasoning — add more salt, pepper, or lemon as desired. If using, gently fold in the egg yolk to enrich the mixture (ensure yolk is very fresh and handled safely). Cover and refrigerate for 10–15 minutes to marry flavors.
Chevre & Garnish
- 4
Soften chevre
Place the chevre in a small bowl and whisk or stir with the teaspoon of heavy cream until it reaches a smooth, pipeable consistency. Season with a small pinch of flaky sea salt if desired.
- 5
- 6
Crisps & Finish
- 7
Prepare chips
Arrange the Vandy potato chips on a platter. Lightly dust them with smoked paprika and a small pinch of flaky sea salt. Drizzle each chip very lightly with a few drops of olive oil to bring flavor and sheen.
- 8
Assemble tartare bites
Using a small cookie scoop or a tablespoon, portion approximately 1 to 1.5 tablespoons of the chilled Wagyu tartare onto each prepared chip. On half of the tartare-topped chips, pipe or dollop about 1/2 teaspoon of the pecan-studded chevre on top or to the side. Sprinkle remaining chopped pecans and a few snipped chives over the finished bites. For a contrasting herb note, top some with a small microgreen.
- 9
Serve
Serve immediately so chips remain crisp. Provide extra lemon wedges and additional chips on the side. Estimated yield is about 12 canapé-sized bites. Leftover tartare should be stored refrigerated and consumed within 24 hours; do not leave out at room temperature for extended periods due to raw beef.