Ingredients:

  • 8 oz of Wagyu tenderloin
  • 1 tbsp of extra virgin olive oil
  • 1 tsp of truffle oil
  • 1 tbsp of Dijon mustard
  • 1 tbsp of finely chopped shallots
  • 1 tsp of capers, rinsed and chopped
  • Sea salt and freshly ground black pepper
  • 1 fresh egg yolk
  • Freshly shaved truffle for garnish (optional)

Instructions:

  1. Chill the Wagyu tenderloin in the freezer for about 15 minutes to firm it up.
  2. Cut the meat into small dice, then chop further until it's quite fine.
  3. In a bowl, mix the chopped beef with olive oil, truffle oil, mustard, shallots, capers. Season it with salt and pepper to taste.
  4. Form the mixture into a neat pile on a plate, make a small indentation on the top, and place the egg yolk in it.
  5. If available, garnish the tartare with freshly shaved truffle. Serve with toast points.
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