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Serves 2
ingredients
- 250g portion of Stockyard Red sirloin (any Stockyard loin cut would work)
- 2 tbsp cornichons, finely diced
- 2 tbsp capers in brine, roughly chopped
- 2 tbsp eschalots, finely diced
- 2 tbsp chives, finely diced
- 1 tbsp dijon mustard
- 1 tsp Worcestershire sauce
- 3 shakes of Tabasco (original)
- ½ tsp flaked salt
- ¼ tsp black pepper, ground
- 1 egg yolk
- Potato chips or toast to serve
Indulge in the elegance of Wagyu Tartare, Stockyard’s take on a classic dish. With finely diced Wagyu sirloin, briny capers, tangy cornichons, and a hint of spice, this tartare is a harmony of bold and refined flavors. Topped with a silky egg yolk and served alongside crispy potato chips or toast, it’s the ultimate indulgence for two.
method
- Chill the Wagyu in the freezer for 10 minutes prior to slicing.
- Prepare an extra large bowl with some ice and then place a smaller bowl inside, on top of the ice. This will form the mixing bowl for the tartare to keep all ingredients chilled during preparation.
- Remove the Wagyu from the freezer and begin to slice. Remove any excess fat, fat cap and sinew. Continue to slice the remaining meat lengthwise and then again crosswise until you get a very small dice. Place this meat into the bowl.
- Add remaining ingredients to the bowl, except for the egg yolk, this will be added at the end.
- Mix all ingredients together and then place onto a serving plate (a tart ring can be used here to create a perfect round).
- Using a dessert spoon, softly press down in the middle of the tartare to create an indent. Carefully place the egg on top.
- Scatter potato chips or toast around the tartare and then serve!
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