Wagyu Tartare

Wasabi Greens, Bone Marrow, Fennel-Cured Egg Yolk

Chef Gareth Evans of Gwen | Los Angeles

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Adapted by StarChefs | June 2017

INGREDIENTS

Fennel-Cured Egg Yolks:
Yield: 15 yolks
1 cup fennel seeds, toasted and ground
3 pounds salt
15 egg yolks

Tartare Sauce:
Yield: 20 to 25 servings
90 grams ketchup
3 egg yolks
60 grams Dijon mustard
10 grams capers, finely chopped
10 grams fermented chile sauce
Salt
Black pepper
Cayenne

Bone Marrow:
Yield: 50 servings
10 pounds marrow bones, split
Tapioca maltodextrin
Salt
Black pepper

To Assemble and Serve:
Yield: 4 servings
150 grams Lone Mountain wagyu tenderloin, diced small
1/2 small shallot, brunoise
3 cornichon, brunoise
Finely chopped chives
Salt
Micro wasabi greens
Shiso leaves

METHOD

For the Fennel-Cured Egg Yolks:
In a shallow hotel pan, combine half the fennel seeds and half the salt, spreading the mixture in an even layer. Lay egg yolks gently on the bed of salt and fennel seeds. Cover with a mixture of the remaining fennel seeds and salt. Refrigerate 10 days. Rinse yolks, transfer to dehydrator, and dry 2 hours. Cool, cover, and refrigerate cured yolks.

For the Tartare Sauce:
In a food processor, combine ketchup, egg yolks, mustard, capers, and chile sauce, processing until smooth. Season with salt, pepper, and cayenne.

For the Bone Marrow:
In a large bowl of cold water, soak bones, changing the water regularly, until all the blood has leeched out, about 12 hours. In a saucepan over low heat, render fat from marrow bones; cool to room temperature. Scoop marrow into a large mixing bowl. Whisk in tapioca maltodextrin. When mixture forms a wet paste, season with salt and pepper, divide among small storage containers, and freeze until firm.

To Assemble and Serve:
In a mixing bowl, combine wagyu, shallot, and cornichons. Mix in chives and 50 grams Tartare Sauce. Season with salt. Divide tartare among 4 plates. With a vegetable peeler, slice 3 pieces Bone Marrow onto each portion of tartare. Garnish with wasabi greens and grate Fennel-Cured Egg Yolk over the top. Serve with green shiso leaves.

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