Beef Tartare
Beef Tartare on Wagyu-Fat Sourdough. Aged beef fillet finely diced with shallot and chives, served on toasted sourdough soaked in wagyu fat. Finished with soy, ponzu, crème fraîche, fresh wasabi and a quenelle of caviar.
Ingredients
- 2 slices of sourdough, cut into 12cm circles
- 100g aged wagyu beef fat
- 200g aged beef fillet, diced
- ½ shallot, finely diced
- A few chives, chopped
- 2 tbsp crème fraiche
- 1 tbsp ponzu
- 1 tbsp soy sauce
- 2 tbsp caviar
- 1 tsp wasabi
- A few wood sorrel and chive micro leaves
Method
Slice the bread and toast, then sit in the melted beef fat.
Finely dice the beef and mix with the shallots and chives.
To serve, sit the bread on a plate and top with tartare. Drizzle over the ponzu and soy sauce, then quenelle the caviar on top. Grate over the wasabi, dot with crème fraiche and decorate with micro leaves.
Ingredients
- 2 slices of sourdough, cut into 12cm circles
- 100g aged wagyu beef fat
- 200g aged beef fillet, diced
- ½ shallot, finely diced
- A few chives, chopped
- 2 tbsp crème fraiche
- 1 tbsp ponzu
- 1 tbsp soy sauce
- 2 tbsp caviar
- 1 tsp wasabi
- A few wood sorrel and chive micro leaves
Method
Slice the bread and toast, then sit in the melted beef fat.
Finely dice the beef and mix with the shallots and chives.
To serve, sit the bread on a plate and top with tartare. Drizzle over the ponzu and soy sauce, then quenelle the caviar on top. Grate over the wasabi, dot with crème fraiche and decorate with micro leaves.
