Mike Reid Wagyu Knuckle Tartare with Caviar
- Prep time 45Min
- Cook time 3Hr
- Technique Raw
- Meat Beef
- Cut Wagyu
- Serves 20
Finely hand-cut Wagyu knuckle tartare is layered onto crisp 15-hour Wagyu fat potato batons and finished with Oscietra caviar and fresh chives. Rich, buttery Australian Wagyu is balanced with sharp cornichons, capers and Dijon mustard, while the slow-cooked potato delivers exceptional texture and depth. A luxurious modern appetiser showcasing premium Australian beef.
Ingredients
Tartare
- 2.2 kg Wagyu knuckle, fully trimmed
- 120 g shallots, finely brunoised (2 mm)
- 120 g cornichons, finely brunoised
- 80 g capers, rinsed and finely chopped
- 60 g Dijon mustard
- 10 egg yolks
- 20 ml Worcestershire sauce
- Tabasco – to taste
- Sea salt – to taste
- Finely ground black pepper – to taste
15-Hour Wagyu Fat Potato
- 4 kg Maris Piper potatoes, peeled
- 1.2 kg rendered Wagyu fat
- 40 g sea salt
To Finish
- 300 g Oscietra caviar
- 2 bunches chives, finely snipped
Method
Tartare
- Trim the Wagyu knuckle of all sinew and surface fat.
- Dice the beef by hand into precise 4–5 mm cubes.
- Keep the meat below 4°C throughout preparation.
- Combine the Wagyu with shallots, cornichons, capers, Dijon mustard, egg yolks,
- Worcestershire sauce and Tabasco.
- Season carefully with sea salt and black pepper, adjusting acidity and heat to taste.
- Cover and refrigerate until required.
15-Hour Wagyu Fat Potato
- Preheat the oven to 130°C fan.
- Line a deep gastro tray or square mould with baking paper, leaving an overhang.
- Using a mandolin, slice the potatoes 1–1.5 mm thick.
- Rinse briefly, then drain and dry thoroughly.
- Warm the Wagyu fat until just melted.
- Toss the potato slices with the Wagyu fat and sea salt.
- Layer tightly into the mould, pressing firmly every 3–4 layers.
- Fold over the baking paper, cover and weight evenly.
- Cook for 3 hours until tender and compressed.
- Chill overnight under weight.
- Turn out, trim the edges and cut into batons approximately 15 × 50 mm.
- Deep-fry at 180°C until golden and crisp.
- Drain and season lightly.
To Serve
- Place tartare neatly onto each hot potato baton and flatten lightly.
- Finish with Oscietra caviar and finely snipped chives.
- Serve immediately.
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