• Beet and Wagyu Beef Tartar


    4 cups/ 4 portions

    • Ingredients
    • Wagyu beef tenderloin, small dice
      8 ounces
    • Red beets, roasted, peeled, small dice
      8 ounces
    • Capers, rinsed, chopped
      1/4 cup
    • Red onion, minced
      1/4 cup
    • Whole grain Dijon mustard
      1 Tbsp.
    • Lemon zest
      1 tsp.
    • Parsley, minced
      2 tsp.
    • Salt
      1/4 cup
    • Ground black pepper
      1/4 tsp.

    • Ingredients
    • Egg yolk
      4 each
    • Extra virgin olive oil
      2 Tbsp.
    • Chives, cut into 1/2 inch length
      1/4 cup
    • Toasted bread rounds, 1/4 inch thick
      as needed


    1. Combine all the tartare ingredients in a bowl.
    2. Divide the mixture into four equal portions and press each portion into a 4-inch mold on each serving plate.
    3. Top each with an egg yolk, drizzle with olive oil, and garnish with chives, serve with toasted bread.
     Raw meat should be kept cold at all times and should be enjoyed as fresh as possible. Cut raw meat on a separate, clean, non-wood cutting board.

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