Beet and Wagyu Beef Tartar
Ingredients
4 cups/ 4 portions
Ingredients
Amount
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
Amount
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
Method
- Combine all the tartare ingredients in a bowl.
- Divide the mixture into four equal portions and press each portion into a 4-inch mold on each serving plate.
- 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.