Wagyu Tartare
Plan to split this starter that's totally Texan! Make your own crostinis to scoop up this salty beef tartare from my friends with Delicious in Austin.
Ingredients
- 3 oz Wagyu eye of round trimmed of any sinew, 1/8'' dice
- 2 tsp pickle 1/8'' dice
- 2 tsp shallot 1/8'' dice
- 2 tsp Parsley finely minced
- 1/2 tsp Worcestershire sauce
- 3/4 tsp house hot sauce (substitute with your favorite hot sauce such as tabasco or valenting)
- 1 tsp beer mustard (substitute with your favorite dijon)
- 1/4 tsp extra virgin olive oil
- 1 quail egg
- capers
- canola oil
- crostini for serving (recipe follows)
- kosher salt and pepper to taste
- 2 3/4'' ring mold (special equipment needed)
Crostinis:
- 1 baguette sliced 3/16'' thick
- olive oil
- kosher salt and pepper to taste
Instructions
- Place 1 inch of oil in a small skillet and heat over medium high heat.
- Fry capers until bubbles stop and transfer to paper towel lined plate to absorb excess oil.
- Combine steak, pickle, shallot, parsley, Worcestershire, hot sauce, mustard, olive oil, salt, and pepper in a small bowl.
- Mix thoroughly.
- Press mixture into ring mold on plate.
- Make indentation in center of tartare with thumb.
- Crack quail egg and separate yolk from white.
- Place yolk into indentation.
- Serve with crostinis.
For the Crostinis:
- Preheat oven to 400 degrees.
- Brush a parchment lined baking sheet with olive oil.
- Lay baguette slices on parchment.
- Season with salt and pepper to taste.
- Brush a second piece of parchment with olive oil and place oil side down onto baguettes.
- Place a second baking sheet on top to keep baguette flat.
- Bake for 8-10 minutes or until crisp.
- Allow to cool to room temperature to fully crisp.
Notes
Recipe and Image courtesy of Delicious.
Tried this recipe?Let us know how it was!
