Ingredients:

  • 200g of prime Wagyu steak (New York, Ribeye, or Sirloin), finely diced
  • 1 tablespoon spicy mayo (store-bought or homemade by mixing mayonnaise with sriracha and a dash of lemon juice)
  • 1 tablespoon of high-quality caviar
  • 1 teaspoon fresh chives, finely chopped
  • 1 small shallot, finely minced
  • 1 teaspoon capers, finely chopped
  • Zest of 1 lemon
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon Dijon mustard
  • Garnishes: microgreens, edible flowers, or thinly sliced radishes (optional)

Instructions:

  1. Preparation: Begin by ensuring your Wagyu steak is very cold. This makes it easier to dice finely. Place it in the freezer for about 15 minutes prior to dicing.
  2. Dicing the Steak: On a clean chopping board, using a sharp knife, dice the Wagyu steak into very small pieces. Ensure uniformity in the size of the diced pieces.
  3. Mixing Ingredients: In a mixing bowl, combine the finely diced Wagyu, minced shallot, chopped capers, Dijon mustard, and lemon zest. Gently fold these ingredients together until well combined. Season with sea salt and freshly ground black pepper to taste.
  4. Plating: Using a ring mold (or freehand if preferred), place the Wagyu tartar mixture onto the plate. Press it down gently to form a neat circle.
  5. Topping: Drizzle or dot the spicy mayo over the tartar. Place a spoonful of caviar on top of the tartar.
  6. Garnishing: Sprinkle the finely chopped chives over the tartar and caviar. If using, place microgreens, edible flowers, or thinly sliced radishes around the tartar for added color and texture.
  7. Serving: Serve immediately with toasted bread or crackers on the side.
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