Wagyu Steak Tartare

Asiago Frico, Quail Egg Yolk, and Basil

Chef Ciro Fedora of CAPO Restaurant & Supper Club | Boston

Adapted by StarChefs | May 2022

INGREDIENTS:

Wagyu Steak Tartare:
8 ounces small diced wagyu tenderloin
1 ounce chopped capers
¼ ounce chiffonade parsley
¼ ounce finely chopped chives
½ ounce finely diced shallots
¼ ounce Dijon mustard
¼ ounce sparkling wine vinegar
¼ ounce extra virgin olive oil
1 teaspoon white truffle oil
1 teaspoon lemon zest
1 teaspoon finely milled black pepper
1 ounce kosher salt

Asiago Frico Bowl:
8 ounces finely shredded Asiago
⅛ teaspoon kosher salt
⅛ teaspoon finely milled black pepper

To Assemble and Serve:
5 ounces finely grated aged Asiago
0.1 ounce micro basil
1 quail egg yolk

METHOD:

For the Wagyu Steak Tartare:
In a bowl, mix to combine all ingredients until homogenous. Finely pack steak tartare mix into a 3-inch ring mold. 

For the Asiago Frico Bowl:
In a bowl, mix to combine all ingredients. In a 10-inch teflon saute pan over medium-low heat, add the cheese mixture. Cook until lightly golden. Transfer onto a 6-inch stainless steel bowl while smoothing the sides down to take the shape of the bowl. Let cool completely. Carefully lift frico shell out of the bowl and set aside.

To Assemble and Serve:
Place Asiago Frico Bowl on a mound of aged Asiago. Spoon Wagyu Steak Tartare into the center of the center of the Asiago Frico Bowl and garnish with . Garnish with more aged Asiago, micro basil, and quail egg yolk.

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