Wagyu Tartare from Seaspice

serves one

Ingredients
Wagyu Tartare:
1 tsp capers, minced
1 tsp cornichons, minced
A pinch of parsley, minced
A pinch of chives, finely chopped
1 tsp red onion, finely brunoise
1/4 tsp fish sauce
3 oz Wagyu meat, finely minced
1/2 Tbsp extra virgin olive oil
Quail egg yolk
1 baguette crisp
Dressing:
2 c ketchup
1/2 c Dijon
1/2 c brandy
1/4 c caper water (the liquid leftover from a jar of capers)
1/4 c cornichon water (the liquid leftover from a jar of cornichons)
2 Tbsp Worcestershire sauce
2 Tbsp Tabasco sauce
3 egg yolks
3/4 Tbsp xanthan gum
1/2 Tbsp extra virgin olive oil
Method
For the tartare: Put the minced meat in a bowl. Add in capers, cornichons, red onions, parsley, chives, fish sauce, and extra virgin olive oil.
For the dressing: Mix the ketchup and Dijon together in a coupe or food processor. While it’s running slowly, add in the brandy, caper and cornichon water, Worcestershire sauce, and Tabasco sauce. Add in the three egg yolks, one at a time. Let the machine run for five minutes. Slowly add in the extra virgin olive oil. Lastly, add in the xanthan gum. Let the machine run for three more minutes.
To serve: Add 1 1/2 tablespoons of dressing to the tartare. Mix really well. Pipe into shells and top off with the baguette crisp and quail egg yolk, as pictured. Enjoy!
Seaspice is located at 422 NW North River Drive.