Is It Safe to Eat Raw Wagyu Beef?

Yes, but only if it’s sourced from a high-quality butcher . Always choose fresh, properly stored Wagyu beef and avoid pre-ground meat, which has a higher risk of contamination.

What’s the Difference Between Wagyu Tartare and Regular Beef Tartare?

Wagyu tartare is richer, more tender, and more flavorful due to its high marbling content . Traditional beef tartare uses leaner cuts, requiring more seasoning to compensate for the lack of fat.

Can I Use Ground Wagyu Beef for Tartare?

No, ground beef is not recommended for tartare. The increased surface area of ground beef makes it more susceptible to bacteria. Always hand-cut Wagyu into small cubes for the best results.

What’s the Best Way to Serve Wagyu Tartare?

Wagyu tartare is best served on a chilled plate with toasted bread, pickles, and a garnish of fresh herbs . A light drizzle of olive oil can enhance the flavors.

How Long Can Wagyu Tartare Be Stored?

For optimal freshness and safety , Wagyu tartare should be consumed immediately after preparation. If necessary, it can be stored in an airtight container in the fridge for up to 1 hour , but it’s best eaten fresh.

Can I Customize the Seasonings?

Absolutely! While the classic recipe keeps it simple, you can experiment with flavors like truffle oil, citrus zest, or chili flakes for a unique twist.

Wagyu Beef Tartare Recipe & Tips: Elevate Your Culinary Skills

Description

Wagyu Beef Tartare is a luxurious, melt-in-your-mouth delicacy that highlights the exquisite marbling and umami-rich flavor of high-quality Wagyu beef. This gourmet dish is prepared with hand-cut tenderloin or sirloin, perfectly balanced with tangy Dijon mustard, capers, and shallots. Finished with a silky egg yolk and served with crispy toasted bread, this tartare is an elegant appetizer perfect for food lovers and fine dining enthusiasts.

Ingredients

200g Wagyu beef (tenderloin or sirloin) – finely diced
1 egg yolk – adds richness and creaminess
1 tsp Dijon mustard – provides a tangy, slightly spicy kick
1 tbsp capers – adds a briny contrast
1 tbsp shallots – finely diced for mild sweetness
1 tbsp extra virgin olive oil – high-quality for enhanced flavor
Salt & black pepper – to taste, enhances the beef’s natural flavors
1 tsp fresh lemon juice – brightens the dish and cuts the richness
1 tbsp chives – finely chopped, for freshness and mild onion flavor
Toasted bread or crackers – for serving

Optional Garnishes:

Truffle oil or shaved truffle for an elevated touch
Parmesan crisps or microgreens for added texture
A drizzle of aged balsamic vinegar for depth

Instructions

Chill the Beef: Place the Wagyu beef in the freezer for 10-15 minutes to firm up. This makes it easier to dice precisely.
Finely Dice the Beef: Using a sharp chef’s knife, cut the Wagyu into small cubes (about ⅛ inch). Avoid mincing too finely, as the dish should have texture.
Prepare the Dressing: In a small bowl, whisk together Dijon mustard, olive oil, lemon juice, salt, and pepper. Adjust seasoning to taste.
Combine the Ingredients: In a mixing bowl, gently fold the diced beef with shallots, capers, and the dressing. Be careful not to overmix, as this can affect the beef’s texture.
Plate & Garnish: Arrange the tartare on a plate or mold it into a circular shape using a ring mold. Top with egg yolk, chives, and a drizzle of olive oil.
Serve Immediately: Enjoy with toasted bread or crackers for the perfect bite.

💡 Pro Tip: For an extra touch of luxury, add shaved truffles, caviar, or a splash of cognac to elevate the dish!

Notes

Beef Quality Matters: Only use high-quality, fresh Wagyu beef from a trusted butcher.
Serving Temperature: Keep the tartare chilled but not too cold to maintain its silky texture.
Creative Variations: Try a Japanese-style twist by adding soy sauce, sesame oil, and wasabi, or a French-inspired version with cornichons and cognac.

Prep Time: 15 minutes
Cook Time: 0 minutes (served raw)
Category: Dinner
Cuisine: French

Nutrition

Calories: ~350 kcal
Fat: 28g
Carbohydrates: 2g
Protein: 25g