Wagyu El Matador Tartar

Ingredients

60g Wagyu NY Strip Loin (or substitute your favorite cut of beef)

30g radish, brunoised

1 Shallot, minced

1 jalapeno

1 tablespoon dice avocado

1 Orange, zest only

1 Lemon, juice only

1 tbsp parsley, chopped fine

1 tbsp chives, chopped fine

2 tbsp extra virgin olive oil

1 tbsp Oregon truffle oil

Sea salt, to taste

METHODS

For easier cutting, place the beef in a freezer for 10 minutes until set firm, but not frozen.

Brunoised the beef and wrap tightly to prevent oxidation.

Store the beef in the refrigerator for later use.

Just before serving, combine all the ingredients, and mix thoroughly.

Season the mixture with sea salt.

If you haven’t tried a tartare yet, then you are definitely missing a lot. Whenever you go to restaurants and spot “steak tartare” on the menu, this usually means that it’s a delicacy and they will describe it to you as the most succulent and delicious item on the menu.

Steak tartare is nearly raw beef served with egg. While many of us like our beef seared and juicy, tartare are completely safe to eat as the beef is usually submerged in boiling salt for ten seconds enough to kill the bacteria and then it’s dropped off into a bucket of ice water for another 10 seconds.

Tartare are prepared to burst with flavour. It can range from spicy to citrusy and iut’s usually easier to digest.