Ingredients (Serves 2)
- A5 Wagyu beef – 4 oz (finely diced)
- Egg yolks – 2 (use fresh, pasteurized eggs if possible)
- Caviar – 1-2 tsp (high-quality, such as Osetra or Beluga)
- Shallot – 1 small, finely minced
- Chives – 1 tbsp, finely chopped
- Cornichons – 2-3, finely chopped
- Capers – 1 tbsp, finely chopped
- Dijon mustard – 1 tsp
- Lemon juice – 1 tsp (freshly squeezed)
- Olive oil – 1 tbsp
- Salt – to taste
- Freshly ground black pepper – to taste
- Microgreens (optional for garnish)
Instructions
1. Prepare the A5 Wagyu Tartare
- Start by finely dicing the A5 Wagyu beef. Due to the high fat content of A5 Wagyu, it should be diced with a sharp knife to avoid mashing the fat.
- In a mixing bowl, combine the diced Wagyu with the finely minced shallot, chives, cornichons, and capers.
- Add the Dijon mustard, lemon juice, and olive oil to the mixture. Season with salt and freshly ground black pepper to taste.
- Gently mix everything together, ensuring the tartare is well combined but not overmixed.
2. Prepare the Egg Yolk
- Separate the egg yolks from the whites, ensuring the yolks remain intact.
- Place the egg yolks in small bowls or ramekins, being careful not to break them.
3. Plating
- Use a round ring mold (or your hands) to shape the Wagyu tartare into neat rounds on two serving plates.
- Carefully place an egg yolk on top of each tartare mound.
- Gently spoon 1/2 to 1 teaspoon of caviar on top of the egg yolk, creating a beautiful and luxurious presentation.
4. Garnish
- Optionally, garnish the plate with microgreens for a touch of freshness and visual appeal.
- Add a pinch of flaky sea salt over the tartare and the yolk to enhance the flavors.
Serving Suggestion
Serve immediately. The A5 Wagyu’s richness, paired with the creamy egg yolk and the briny pop of caviar, creates a decadent and balanced flavor experience. You can serve it with toasted brioche or thin crackers on the side for added texture.
Enjoy this luxurious and refined dish!