GIFTS
The beef steaks The meat was not minced, but finely sliced. This gives the Wagyu beef tartare a unique texture that accentuates the natural flavor of the meat in a special way.
Ingredients for 2-4 people
| 200 g | Beef Steak (50g/person as a starter, 150g/person as a main course) |
| 1.5 tbsp | olive oil |
| 1 tsp | Capers |
| 0.75 tbsp | ketchup |
| 1 tsp | Mustard |
| 1.5 tbsp | Pickles |
| 1 | shallot |
| 0.5 tbsp | chives |
| 0.5 tsp | Salt |
| A pinch | Sugar |
| 0.5 tsp | Ketjap Manis |
| Some abrasion | organic lemon |
| To taste | Bread |
| To taste | cress |
| To taste | Pink peppercorn |
| 1 tbsp | Wagyu fat |
| 1/2 | Bread, e.g., brioche bread |
WAGYU STEAK TATAR
Wagyu tartare is an absolute feast. As an appetizer or main course. A fresh and light delicacy!
preparation
- First, cut the meat into slices no more than 0.5 cm thick. Then, cut the slices into very thin strips and very small cubes.
- Now place the diced Wagyu beef in a bowl and add the olive oil. Stir everything well so that the meat is evenly coated. This is important because otherwise the acids in the other ingredients can turn the meat gray. This would make the tartare look less appetizing.
- Finely chop capers, shallot, gherkins, and chives and mix them with ketchup, mustard, salt, sugar, kecap manis, and lemon zest into the Wagyu beef. Stir everything well and chill the tartare.
- Then arrange the tartare alongside the bread toasted in Wagyu fat. The bread provides a wonderful contrast to the delicate tartare.
