Wagyu Tataki ‡ Recipe
Recipe information
Make Wagyu Tataki ‡ in just 30m. westholme wagyu, a5 aioli, maitake
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Ingredients
Beef
Aioli
Maitake mushrooms
Preparing the Wagyu
1. Sear the Wagyu
Heat a skillet or grill over high heat. Season the Wagyu beef with salt and pepper. Once hot, sear the beef for about 30 seconds on each side until browned but still rare inside. Remove from heat and let it rest for a few minutes.
2. Slice the Wagyu
Using a sharp knife, slice the rested Wagyu beef into thin slices, about 1/2 cm thick.
Making the Aioli
3. Combine ingredients
In a bowl, whisk together the egg yolk, Dijon mustard, and minced garlic until well combined.
4. Add oil
Slowly drizzle in the vegetable oil while whisking continuously until the mixture thickens and emulsifies.
5. Finish the aioli
Stir in the lemon juice and season with salt to taste. Set aside.
Cooking the Maitake
Assembling the Dish
7. Plate the dish
On a serving plate, arrange the slices of Wagyu beef. Drizzle the aioli over the beef, and top with the sautéed maitake mushrooms. Serve immediately.
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