Wagyu Tartare

Brioche, White Truffle Emulsion, Egg Yolk

Chef Joey Ward of Gunshow | Atlanta

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Adapted by StarChefs | February 2018

INGREDIENTS

Yolk Gel:
Yield: 12 servings
12 egg yolks
Salt

Faux Egg White:
Yield: 3 cups
1 shallot, minced
½ cup Champagne vinegar
⅓ cup water
¼ gram xanthan gum
¾ cup white truffle oil
¾ cup grapeseed oil
Salt

To Assemble and Serve:
Yield: 2 servings
4 ounces Lone Mountain wagyu beef eye of round, trimmed and finely chopped
1 shallot, minced and pickled in red wine vinegar
1 tablespoon thinly sliced chives
1 tablespoon finely chopped cornichon
1 teaspoon finely chopped capers
1 teaspoon Dijon mustard
1 tablespoon Georgia olive oil
Salt
2 slices brioche
Butter
Fresh Origins micro celery
Black pepper

METHOD

For the Yolk Gel:
Heat the water bath of an immersion circulator to 72°C. Prepare an ice bath. In a bowl, whip yolks and season with salt. Transfer mixture to a vacuum bag and seal at 45 percent. Cook sous vide 15 to 20 minutes, until yolk mixture is set and consistency of gel. Cool in ice bath. Transfer yolk gel to Vitamix blender; purée. Pass through a tamis and reserve.

For the Faux Egg White:
To a Vitamix blender, add shallot, vinegar, and water; blend. Shear in xanthan gum and stream in oils. When emulsified, season with salt, cover, and refrigerate.

To Assemble and Serve:
In a bowl, combine wagyu, shallot, chives, cornichon, capers, Dijon, and olive oil; season with salt. Using a 2-inch ring mold, cut a hole in the center of brioche slices. In a hot pan with butter, toast the brioche slices and cut-outs until golden. Transfer toast to center of a plate with the cut-out resting on the side the slice. Place half the tartare into the hole. Spoon the Faux Egg White over the tartare, filling the hole. Using a squeeze bottle, squeeze Yolk Gel onto the center of the “white.” Garnish with micro celery and cracked black pepper.

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