Classic and Kosher Wagyu Tartare. Follow this easy recipe from Chef Zalman to create this classic dish in the comfort of your own home.
Classic Wagyu Tartare
Chef Zalman Klein
Rated 3.0 stars by 1 users
Category
Tartare
Cuisine
French
Servings
6-8
Prep Time
25 minutes
Cook Time
0 minutes
Tartare is a classic french dish you really can't go wrong with this one especially using the wagyu in this dish being that its raw it gives a really nice flavor and texture just melt in your mouth together with the salty and acid from the rest of the components this is a real showstopper
Ingredients
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2 Lbs of Wagyu Flat Iron Steaks
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¼ cup diced red onion
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¼ cup diced cornichon or dill pickles
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¼ diced capers
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¼ cup diced chives
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3 tbsp whole grain mustard
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juice of half a lemon
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1 egg yolk
Mix-Ins
Directions
Let's start with the meat remove from the package and pat dry with a paper towel till dry and then put in the fridge for 30 min to cool this will make it easier to cut into the desired size for the dish. (this step is optional place your meat on a tray and lightly season with salt and let it cure in the fridge till your ready to bring it together)
Dice up our mix-ins. Do the best you can to dice it up to a fine dice and make sure all your mix-ins are in equal size, once you have everything diced up set aside.
Now, let's dice up the wagyu here you're going for small cubes that should be a little bigger then the dice on your mix-ins and once you've diced up your wagyu set aside till you're ready to serve.
Once you are ready to serve, add the mix-ins and wagyu cubes to your serving bowl/plate and mix in your mustard, lemon juice, and egg yolk, then season with salt and pepper to your liking.
Now, all gotta do is plate up and serve i recommend some thin parchment crackers and a little bit of good finishing oil,and flaky salt enjoy!
