Wagyu Beef Tartare with Feuille de Brick
Thomas J. Story
Luxurious Wagyu beef meets delicate Meyer lemon gel and crispy feuille de brick in this show-stopping appetizer. Perfect for dinner parties or special occasions, this recipe delivers elegance and flavor in every bite.
This recipe, and others like it, can be found in the article “This West Hollywood Restaurant Will Transport You to the South of France.”
How to Make It
1
Make the tartare sauce: Combine all ingredients in a bowl and mix until smooth. Set aside.
2
Pickle the red onion: Bring the sugar, vinegar, and water to a boil. Pour over the sliced onion and let sit at room temperature for 2 hours. Store in the fridge for up to a week.
3
Prepare the feuille de brick tart shells: Brush clarified butter between two pastry sheets, cut into 4-inch discs, and mold into tart pans. Bake at 320°F for 10 minutes, until golden. Set aside to cool.
4
Make the Meyer lemon gel: Boil lemon juice and water, whisking in agar-agar and sugar. Simmer for 2 minutes, then pour into a flat container to chill. Once set, blend into a smooth gel.
5
Assemble the steak tartare: In a bowl, mix the Wagyu beef with shallot, chives, salt, olive oil, tartare sauce, fried capers, pickled red onion, Meyer lemon gel, and chervil.
6
To plate: Place the tart shell on an 8-inch round plate. Fill with the steak tartare mix, spreading evenly. Garnish with additional fried capers, chopped chives, edible flowers, Meyer lemon gel, and pickled red onion.
Ingredients
For the Tartare Sauce
2 cups ketchup
3 tbsp yuzu ponzu
6 tbsp white soy sauce
3 tbsp soy sauce
6 tbsp veal demi-glace
3 tbsp yuzu kosho
For the Pickled Red Onion
¼ cup granulated sugar
½ cup red wine vinegar
1 cup water
1 medium red onion, thinly sliced (about 1 mm. thick)
For the Feuille de Brick Tart Shells
1 tbsp clarified butter
2 sheets feuille de brick pastry
For the Meyer Lemon Gel
¾ cup Meyer lemon juice
¾ cup water
1 tsp agar-agar powder
¾ cup granulated sugar
For the Steak Tartare Mix
3 oz Wagyu beef, finely minced
1 tsp shallot, minced
1 tsp chives, chopped
1 tbsp salt
1 tbsp extra virgin olive oil
1 ½ tbsp tartare sauce (from above)
1 tsp fried capers
1 tbsp pickled red onion (from above)
1 tbsp Meyer lemon gel (from above)
1 tbsp chervil leaves
Directions
1
Make the tartare sauce: Combine all ingredients in a bowl and mix until smooth. Set aside.
2
Pickle the red onion: Bring the sugar, vinegar, and water to a boil. Pour over the sliced onion and let sit at room temperature for 2 hours. Store in the fridge for up to a week.
3
Prepare the feuille de brick tart shells: Brush clarified butter between two pastry sheets, cut into 4-inch discs, and mold into tart pans. Bake at 320°F for 10 minutes, until golden. Set aside to cool.
4
Make the Meyer lemon gel: Boil lemon juice and water, whisking in agar-agar and sugar. Simmer for 2 minutes, then pour into a flat container to chill. Once set, blend into a smooth gel.
5
Assemble the steak tartare: In a bowl, mix the Wagyu beef with shallot, chives, salt, olive oil, tartare sauce, fried capers, pickled red onion, Meyer lemon gel, and chervil.
6
To plate: Place the tart shell on an 8-inch round plate. Fill with the steak tartare mix, spreading evenly. Garnish with additional fried capers, chopped chives, edible flowers, Meyer lemon gel, and pickled red onion.
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