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.
8ozWagyu beefpreferably a cut like tenderloin, finely chopped or minced
1tablespooncapersdrained and chopped
1tablespoonDijon mustard
1small shallotfinely minced
1-2cornichonssmall pickles, finely chopped
1tablespoonchopped fresh parsley
1tablespoonolive oil or truffle oil
Salt and pepper to taste
1egg yolkoptional
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.
Notes
Raw meat dishes like tartare always come with a risk, so ensure you're sourcing the freshest Wagyu beef from a trusted supplier.
It's traditional to serve tartare with an egg yolk, but this is optional based on preference and any food safety concerns.