Wagyu Steak Tartare
Recipe by RPM Steak
Make RPM Steak‘s Wagyu Steak Tartare at home with Wagyu beef, a truffle-infused sauce, and classic garnishes that let every ingredient shine. For the full experience, enjoy it prepared tableside at RPM Steak.
Wagyu Steak Tartare
A tartare to remember
Yield: 2 servings
Ingredients:
FOR WAGYU TARTARE
6 oz. high-quality wagyu beef, finely ground or hand-chopped
2 Tbsp. tartare sauce (see sub-recipe)
½ small shallot, finely chopped
1 Tbsp. chopped capers
2 cornichons (small pickles), finely chopped
1 Tbsp. minced chives
½ tsp. freshly cracked black pepper
2 quail egg yolks (or 1 large free-range egg yolk)
fine sea salt, to taste
FOR TARTARE SAUCE
Makes about ½ cup; store the remaining sauce in an airtight container in the refrigerator for up to 1 week.
2 Tbsp. ketchup
2 Tbsp. dijon mustard
2 Tbsp. Worcestershire sauce
1 Tbsp. black truffle oil
¼ cup extra virgin olive oil
1 tsp. fine sea salt
Method:
FOR TARTARE SAUCE
1. In a small bowl, whisk together the ketchup, Dijon mustard, Worcestershire sauce, truffle oil, olive oil, and sea salt until fully emulsified.
2. Set aside until ready to use.
FOR WAGYU TARTARE
1. Gently combine the beef, 2 tablespoons of the prepared tartare sauce, and fine sea salt to taste in a chilled mixing bowl. Taste and adjust the seasoning as needed, keeping the beef very cold throughout preparation.
2. On a clean plate, pack the seasoned beef mixture into a small mound.
3. Arrange the finely chopped shallots, capers, cornichons, and chives on top of the beef in small rows.
4. Carefully place one egg yolk on top of the garnish and sprinkle with black pepper.
5. Serve immediately with toasted baguette slices or potato chips.
