Wagyu Beef Tartare Recipe Ingredients: Wagyu Sirloin: 6oz, finely diced Chives: 1 tbsp, finely chopped Parsley: 1 tbsp, finely chopped Capers: 1 tbsp, finely chopped Dijon Mustard: 1 tsp Olive Oil: 1 tbsp Sea Salt: To taste Egg Yolk: 1, fresh Liquid Aminos: 1 tsp Anchovies (optional): 1 fillet, finely minced Hot Sauce (optional): A dash French Baguette: 1, sliced and toasted Garlic Clove: 1, halved for rubbing Lemon: 1, for zest and juice Instructions: Prepare the Baguette: Slice the baguette on a bias rounds and toast until golden brown. While warm, rub each slice with the cut side of the garlic clove. Set aside. Make the Tartare Base: On a cutting board, combine the diced Wagyu sirloin, chives, parsley, capers, Dijon mustard, olive oil, sea salt, liquid aminos, and optional anchovies and hot sauce. Chopp, Season and Adjust: Emulsify to combine adjust seasoning with salt, lemon juice, and hot sauce as desired. Plate the Tartare: Place the tartare mixture on a serving plate or mold into a small ring for a refined presentation. Garnish and Serve: Sprinkle with lemon zest for brightness. Serve with the garlic-rubbed baguette slices on the side.
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