Homemade Wagyu steak tartare adds a touch of elegance to any occasion! It's a classic no-cook dish that comes together in minutes with tender raw Wagyu, capers, Dijon mustard, cornichons, and truffle oil. Top this rich, meaty, and flavorful beef tartare with an egg yolk for a delightfully decadent appetizer or side dish.
Did you try my avocado tartare yet? Great appetizer or unique side dish to impress your guests.
If you love red meat, or even if you eat it only on rare occasions, you likely already know that Wagyu is one of the most sought after types of beef. This Japanese breed of cattle yields steaks that are beautifully marbled throughout and hailed for being unbelievably melt-in-your-mouth-tender... Which is perfect for enjoying raw as a luscious Wagyu tartare!
You often find steak tartare on menus at fine dining restaurants. However, it is very easy to prepare a version at home that is just as tasty as what is served at even the most high-end eateries. Similar to a traditional beef tartare, this elevated recipe is easy to make with a handful of staples like briney capers, tangy Dijon mustard, and olive oil (or truffle oil, if you're feeling extra). Your local grocery store likely has everything you need, including the Wagyu.
The nearly-frozen meat is finely chopped and quickly mixed with the remaining ingredients while cold. For a lovely presentation I recommend filling the tartare in a mold. Then when it is plated you have a nice, slightly firm combination that is just right to dig into with a utensil, crusty bread, or crunchy crackers.
As a last touch of refinement we add a fresh egg yolk on top of the Wagyu tartare right before serving. When pierced the yolk drips down into the meat and makes every bite absolutely divine!
Now, there might be some hesitancy at first when you hear "raw meat"... But not to worry! When prepared properly, fresh tartare with an egg yolk is entirely safe to eat. Here I share the practically foolproof steps to prepare a delicious, refined, and utterly remarkable dish that will shine at your next gathering.
Recipe ingredients
Wagyu beef. Choose a high-quality cut like tenderloin. The meat should be partially frozen before finely chopping.
Capers. Add a nice bit of texture and briney flavor. Baked plaice is another great recipe with capers.
Dijon mustard. Tangy Dijon enhances the savoriness of the meat.
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Shallot. Has a sharp but slightly sweet taste.
Cornichons. Also known as French gherkins. These tiny and crisp pickled cucumbers pack a lot of bright acidity and just the right amount of saltiness.
Parsley. Freshly chopped adds a refreshing and earthy taste.
Truffle oil or olive oil. A luscious "dressing" to bind the tartare ingredients together.
Salt and pepper. To taste.
Egg yolk. A fabulous finishing touch to the Wagyu steak tartare. It adds an extra silky texture and luxurious flavor! Or use quail yolk like in my bison tartare recipe.
How to make wagyu tartare
- First up, make sure everything is clean and ready. A sharp knife and a clean cutting board are super important. If your beef is a little frozen, it's easier to chop up finely. Cut the beef into small pieces, then keep going until it's very finely chopped, almost like ground beef. If you're not up for chopping, your butcher can help by mincing the beef for you.
- Take a bowl and put in the finely chopped beef. Now, add in the capers, Dijon mustard, that finely minced shallot, the chopped cornichons, and the fresh parsley. Stir everything together gently but thoroughly. You're aiming for a well-mixed but not mushy mixture.
- Now, drizzle your choice of oil over the mix. A little mix again will distribute the oil evenly. Taste a tiny bit; this is when you decide if it needs a sprinkle of salt or a grind of pepper. Add these to your liking.
- Spoon the tartare onto a nice dish. If you're feeling fancy, make a little well in the middle and gently place an egg yolk in it. It's a chef's touch that's optional but really adds to the dish.
- This dish is best enjoyed fresh. Arrange some toasted baguette slices or crackers on the side for scooping up the wagyu tartare. The crunchy bread or crackers with the soft, flavorful beef is a match made in heaven.
Expert tips
Raw meat dishes like tartare always come with a risk, so ensure you're sourcing the freshest Wagyu beef from a trusted supplier. Bison carpaccio is another great example where i used raw meat.
It's traditional to serve tartare with an egg yolk, but this is optional based on preference and any food safety concerns.
Frequently asked questions
Chopped raw meat is the main feature. But what makes it truly a tartare recipe is the addition of other ingredients like oil and mustard, which are all combined together into one moldable mixture.
Absolutely. The quality of Japanese Wagyu is so good that even raw cuts are fork tender! Because there is are thin layers of fat marbled throughout the steaks, each bite has a beautiful balance of clean red meat and fatty flavors.
To note, there is always a risk of foodborne illness when consuming undercooked meat. But when made properly yes, raw tartare is totally safe to eat! The meat needs to be kept cold until just ready to slice, and enjoyed promptly after preparing.
Tartare is a healthy way to eat protein and iron-rich red meat. Wagyu cattle are typically treated exceptionally well and eat a nutritious diet, so the steaks are lean and flavorful. In fact, according to the American Wagyu Association, it is leaner and has less of an impact on cholesterol levels versus traditional American beef.
Hope you will like this Wagyu tartare recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
Recipe
Wagyu Tartare Recipe
Ingredients
- 8 oz Wagyu beef preferably a cut like tenderloin, finely chopped or minced
- 1 tablespoon capers drained and chopped
- 1 tablespoon Dijon mustard
- 1 small shallot finely minced
- 1-2 cornichons small pickles, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil or truffle oil
- Salt and pepper to taste
- 1 egg yolk optional
Instructions
- Start with a very sharp knife and a clean cutting board. Ensure your Wagyu beef is partially frozen; this will make it easier to handle and chop finely. Dice the beef into small cubes and then continue to chop until it reaches the desired consistency. Alternatively, you can ask your butcher to mince it for you.
- In a mixing bowl, combine the finely chopped Wagyu, capers, Dijon mustard, minced shallot, chopped cornichons, and fresh parsley. Mix gently until well combined.
- Drizzle in the olive or truffle oil and mix again. Season with salt and pepper to taste.
- Transfer the tartare to a serving dish. If you'd like, create a small well in the center and place the egg yolk in it.
- Serve immediately with toasted baguette slices or crackers.
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