Wagyu Beef Tartare with White Truffle Oil

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  • 2 anchovy fillets, minced
  • 2 cloves garlic, chopped
  • 1/2 cup minced shallots
  • 1 T drained, chopped capers
  • 1 large egg
  • 2 T Dijon mustard
  • 1 1/2 t grated orange zest
  • 1/4 cup extra virgin olive oil
  • 1 t Worcestershire sauce
  • 1 lb Wagyu beef tenderloin, minced
  • Kosher salt and freshly cracked black pepper
  • 12 slices toasted Crostini
  • 1/4 cup chopped flat-leaf parsley
  • 1 T white truffle oil

On a cutting board, sprinkle a little salt over the garlic and smash with the face of a knife to make a paste; pulling the knife towards you and smearing the garlic on the cutting board. Add the anchovy, shallot and capers and continue smashing until a coarse paste is formed. Place the paste into a chilled mixing bowl and whisk in the egg, mustard and orange zest. Slowly whisk in the olive oil and then the Worcestershire sauce.

Add the minced Wagyu beef and season with kosher salt and black pepper.

Mound a tablespoon of tartare on each of the toasted crostini and garnish with flat-leaf parsley and a few drops of white truffle oil.

Beef tartare should be kept very cold until ready to use, but keep in mind it is best served slightly below room temperature as the flavors will be more pronounced.

And most importantly, always use high quality beef from a reputable supplier.