WAGYU STEAK TARTARE

What is Steak Tartare?

Steak Tartare, also known as Beef Tartare, is a lovely dish that’s made with chopped high-quality meat and served raw. The uncooked beef is mixed with eggs and seasonings and enjoyed either at room temperature or slightly chilled.

Most people think of tartare as a standard French recipe, yet it was actually brought to France by Russian and Eastern Europeans. Here is our Back Creek Wagyu Farm Favorite Recipe:

Ingredients:

Back Creek Wagyu Top Round Steak

Shallots – minced (or sweet onion)

Egg yolk - separate out the egg whites

Spicy whole grain mustard – or a 50/50 combo of whole grain mustard and Dijon mustard

Fresh parsley – chopped

The General’s Olive oil – to taste

Lemon – zested and juiced

The General’s Seasonings – salt and pepper to taste

How to Make the Best Wagyu Steak Tartare

First, make sure that your steak is nice and cold. You can even put the meat (sealed properly) in the freezer for a few minutes to get chilled.

Start cutting the steaks into fine strips to get just the right minced beef. Cut the thin strips into halves or thirds. Then, cut the steak ribbons crosswise.

Now mince the shallots. Zest and juice the lemon. Add the egg yolk, lemon juice, and spicy mustard in a measuring cup.

Taste, then add additional salt, pepper, or lemon juice if desired.

Mix well. BUT BE GENTLE. You just want to incorporate the ingredients, not mush them together.

Serve the Wagyu Steak Tartare immediately. You can briefly refrigerate to get a slight chill, but only for about 15 minutes before you eat.