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Wagyu Tartare

Wagyu tartare with truffle and caviar. 

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with First Flight Farm, Regiis Ova CaviarVitamix Commercial, and FOH.



  • 1 ea. 12 oz. Wagyu steak seared to medium rare, cooled and diced fine
  • ½ tbsp. Whole grain mustard
  • 2 tsp. Capers
  • 1 tbsp. Chive
  • 1 ea. Meyer lemon, juiced
  • tt. Salt and pepper
  • 2 tsp. Shallot. brunoise
  • 1 tsp.Garlic, brunoise


  1. Mixed ingredients in a bowl and season to taste. Set aside.



  • 3 ea. Eggs
  • Bread crumb (enough to coat)
  • 1 tsp. Pink peppercorns
  • 1-2 tbsp approx. Canola oil


  1. Sous vide eggs at 64 degrees celsius and cool down in ice bath.
  2. Separate whites and yolks.
  3. Bread the yolks and fry until golden brown.
  4. Blend whites with pink peppercorns and canola oil.