Australian Wagyu tartare with candied egg yolk - RookPluim | Picky

The Australian Wagyu steak from Atelier Francois is a beautiful piece of meat with which you can go in many directions. This time I chose to make tartare from it, the marbling of the Wagyu gives it a unique taste that you have to be a fan of. You hate it or you love it.

Australian Wagyu tartare with candied egg yolk By RookPluim The Australian Wagyu steak from Atelier Francois is a beautiful piece of meat with which you can go in many directions. This time I chose to make tartare from it, the marbling of the Wagyu gives it a unique taste that you have to be a fan of. You hate it or you love it.

Cook time: 30 minutes

Prep time: 180 minutes

Ingredients:

• 500 g Wagyu Steak
• 2 tbs Capers
• 2 Pickles
• 1 shallots
• 1 Parsley (fresh)
• 2 Tabasco
• 2 worcestersaus
• 4 dl Rapeseed oil
• 1 tbs Vinegar
• 1 tbs Mustard
• 1 mussel vegetables
• 5 dl Arachis oil
• 8 Egg Yolks
• puffed quinoa

Starter

Belgian

Summer,Starter

• Gingerbread turban recipe
  
• Turkish plate pizza
  
• Pumpkin, mushrooms and ricotta pasta with bacon and fried sage
  
• Breakfast muffins with blueberries
  
• Roasted pumpkin soup with curry & minced meat