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 Caviar, Vitamix Commercial, and FOH.
Tartare
INGREDIENTS
- 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
METHOD
- Mixed ingredients in a bowl and season to taste. Set aside.
Eggs
INGREDIENTS
- 3 ea. Eggs
- Bread crumb (enough to coat)
- 1 tsp. Pink peppercorns
- 1-2 tbsp approx. Canola oil
METHOD
- Sous vide eggs at 64 degrees celsius and cool down in ice bath.
- Separate whites and yolks.
- Bread the yolks and fry until golden brown.
- Blend whites with pink peppercorns and canola oil.
