Wagyu Tartare

SAVORY

Mar 16

Flat Iron Steak, Tarragon Aïoli, Bagna Cauda, Chives, Aged Cheddar, Chips

Chef Ana Palomares of Death & Co. | Los Angeles

INGREDIENTS

Tarragon Aïoli:
Yield: 2 quarts
107 grams egg yolks
50 grams dijon mustard
40 grams picked tarragon
20 grams garlic
20 grams lemon juice
15 grams kosher salt
1.142 kilograms canola oil

To Assemble and Serve:
Yield: 1 serving
2½ ounces wagyu flat iron steak, minced
2 teaspoons extra virgin olive oil
1 teaspoon bagna cauda
1 teaspoon chopped chives
½ teaspoon lemon juice
Kosher salt
Ground black pepper
Grated aged cheddar cheese
Potato chips

METHOD

For the Tarragon Aïoli:
In a food processor, combine yolks, mustard, tarragon, garlic, lemon juice, and salt. Slowly stream in oil until mixture is fully emulsified. Transfer to a piping bag and refrigerate.

To Assemble and Serve:
In a small mixing bowl, combine diced steak, oil, bagna cauda, chives, and lemon juice. Season with salt and pepper. Transfer mixture to the center of a serving plate. Using the back of a spoon, gently flatten mixture. Pipe Tarragon Aïoli over top. Finish with grated cheese. Serve with a side of chips.

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