RECIPE: A5 Wagyu Tartare Recipe — Raw, Rich, and Ridiculously Good 🥩

The ultimate flex: raw A5 Wagyu, chopped with love, kissed with spice, and served like you actually know what you’re doing.

Why This Works:

Not all Wagyu is created equal for tartare. Leave the fatty Ribeye and Picanha for the grill—this dish is all about lean, silky, melt-in-your-mouth texture. Go for A5 Wagyu Striploin, A5 Filet Mignon, or a cheeky blend of both if you’re feeling baller.

The fat’s already so beautifully marbled, you don’t need more. What you want is flavor, structure, and that raw beef moment that hits just right.

What You’ll Need:

• 4 oz A5 Wagyu Striploin or Filet Mignon (or mix both—chef’s kiss)
• 1 tbsp minced shallots
• 2 tbsp chopped green onions
• 1 tsp Dijon mustard (don’t skip, it’s the backbone)
• 1 tsp capers, chopped
• A dash (or two) of Algo Picante Hot Sauce for a smoky kick
• Smoked sea salt, to taste
• Optional: Raw egg yolk (classic or quail egg yolk for the "chef on TV" vibes) — bonus points if you cure it overnight
• Pita chips for scooping like a civilized savage

🔪 How to Make It:

1️⃣ Prep the Wagyu:

Finely dice the A5 Wagyu by hand. Don’t food-process this beauty—you’re not making paste. Chill it while you prep the rest.

2️⃣ Mix the Flavor Bomb:

In a bowl, combine the shallots, green onions, mustard, capers, smoked salt, and a hit of Algo Picante Hot Sauce (taste as you go—you’re driving this train).

3️⃣ Marry the Two:

Gently fold the Wagyu into the mix. Treat it with respect—think delicate, not aggressive. Adjust seasoning.

4️⃣ Plating Like a Pro:

• Spoon that rich, glistening tartare onto a chilled plate.
• Top with your egg yolk (raw or cured overnight until jammy).
• Hit it with a tiny sprinkle of smoked salt.

5️⃣ Serve with:

A pile of crispy pita chips—because yes, texture matters.

🍷 Pair It Like You Mean It:

• Red Wine: Go light, bright, and juicy—think a chilled Gamay or a Pinot Noir. Heavy tannins? Hard pass.
• Champagne: A Brut or Extra Brut—because bubbles + Wagyu = elite.
• Cocktail: A clean mezcal negroni or dry martini (olives optional, but highly recommended).

💣 Chef’s Tip:

Curing the egg yolk overnight in salt + sugar? Pure culinary flex. You’ll get a yolk that’s glossy, rich, and jammy—cutting through the Wagyu like a dream. Do it. Brag about it.

🎯 Final Thought:

This is that "I know a guy" recipe. Decadent, raw, and unapologetically indulgent. Perfect for showing off… or just treating yourself like the royalty you are.

Pita chips loaded up with this Wagyu tartare? Chef’s kiss. Don’t forget the bubbles.