Wagyu

Wagyu Tartare

In In The Kitchen, Magazine by RI Magazine

Serves 6
YOU’LL NEED
6 oz. Wagyu sirloin, sliced thin
1 tsp anchovy, pureed
1 tsp capers, minced
1 tsp garlic, minced
1 tsp Dijon mustard
1 tsp olive oil
1 tsp truffle oil
1 ½ tsp shallots
1 egg white
1 egg yolk
1 ½ tsp parsley
Black pepper
Kosher salt
6 slices brioche bread
1 Medjool date

MAKE IT
1) Mix the anchovy, caper, garlic, Dijon, olive oil, shallots, and parsley to make the dressing.
2) Mix the wagyu, egg white, egg yolk, salt, and pepper
3) Add dressing to the meat; finish with a touch of truffle oil.
4) Cut and toast the brioche. Scoop the tartare onto the bread and serve.

THE MACROS
Per Serving
CALORIES: 238
PROTEIN: 12
FAT: 13
CARBS: 18