Wagyu Tartare with Smoked Egg Yolk & Crispy Garlic

 

* **Prep time:** 30 mins (+ 1 hour chilling time)

* **Cook time:** 15 mins

* **Serves:** 2

### Ingredients

**The Wagyu Tartare:**

* 6 oz (170g) high-quality Wagyu beef (Sirloin or Tenderloin)

* 1 shallot, finely minced

* 1 tbsp capers, rinsed and finely chopped

* 1 tsp Dijon mustard

* 1 tsp Worcestershire sauce

* 1 tbsp extra virgin olive oil

* Salt and freshly cracked black pepper to taste

**The Smoked Egg Yolk:**

* 2 large egg yolks (preferably fresh/farm eggs)

* Small wood chips (hickory or applewood)

* *Equipment: A smoker, or a DIY setup with a pot, steamer basket, and foil.*

**The Crispy Element:**

* 2 cloves garlic, very thinly sliced

* 1/4 cup neutral oil (for frying)

* Flaky sea salt (Maldon)

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### Instructions

#### 1. Prepare the Smoked Egg Yolk (Choose Method)

**Method A: Cold Smoke (Best Flavor)**

1. Carefully separate the egg yolks from the whites, ensuring the yolks do not break.

2. Place the yolks in a shallow dish.

3. Set up your smoker for cold smoking, or place the dish in a covered container and use a smoking gun.

4. Smoke for **15-20 minutes** at a low temperature to prevent cooking.

5. *Optional Curing:* For a firmer, jammy yolk, cover the yolks in a 50/50 mixture of salt and sugar for 1 hour, rinse gently, then smoke.

**Method B: Instant "Smokey" Yolk**

1. Separate the yolks.

2. Just before serving, place the yolks on the tartare and use a smoking gun to fill a glass dome over the dish with smoke for 1 minute.

#### 2. Prepare the Crispy Garlic

1. Heat the neutral oil in a small pan over medium heat.

2. Add the thinly sliced garlic and fry until golden brown and crispy (about **1-2 minutes**).

3. Remove immediately with a slotted spoon to a paper towel-lined plate. Sprinkle with a tiny pinch of salt.

#### 3. Prepare the Wagyu

1. **Chill:** Place the Wagyu in the freezer for 15 minutes. This firms the fat, making it much easier to dice cleanly.

2. **Dice:** Using a very sharp knife, dice the beef into tiny, uniform cubes (about **1/8 inch**). **Do not** use a food processor, or you will turn the delicate fat into paste.

#### 4. Mix and Assemble

1. **Chill the Bowl:** Place your mixing bowl over another bowl filled with ice to keep the meat cold.

2. **Combine:** Gently fold together the diced Wagyu, shallots, capers, mustard, Worcestershire sauce, and olive oil. Season with salt and pepper to taste.

3. **Plate:** Using a ring mold, shape the tartare onto chilled plates.

4. **Finish:** Carefully place a smoked egg yolk in the center of the tartare. Top the yolk with the crispy garlic and a sprinkle of flaky sea salt.

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### Tips for Success

* **Temperature is Key:** Wagyu fat melts at a very low temperature. Keep the meat and your mixing bowl chilled at all times.

* **Respect the Texture:** The goal is to feel the buttery texture of the meat, not to mash it. Mix gently.