Elegant Wagyu beef tartare plated with a raw egg yolk, microgreens, Dijon aioli, crostini, and chive oil on a matte black ceramic plate.

Indulge in the luxury of Wagyu Beef Tartare with Egg Yolk, a refined dish that highlights the rich marbling of premium Wagyu beef, the silkiness of a raw egg yolk, and the perfect balance of acidity, seasoning, and texture. This elegant tartare is meticulously plated with brunoised shallots, capers, Dijon aioli, and crispy crostini, transforming it into a Michelin-star-worthy appetizer.

With its vibrant colors, delicate garnishes, and expertly balanced flavors, this dish is the ultimate fine dining experience for lovers of raw beef preparations. Let’s explore the ingredients and step-by-step plating techniques to master this stunning tartare.


Ingredients You’ll Need

Gather these high-quality ingredients to create an elevated Wagyu beef tartare.

For the Tartare Base:

  • 6 oz Wagyu beef, finely hand-chopped
  • 1 tbsp shallots, finely brunoised
  • 1 tbsp capers, rinsed and chopped
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ½ tsp sea salt
  • ¼ tsp freshly cracked black pepper
  • 1 tbsp chives, finely chopped
  • 1 tsp olive oil

For the Garnishes & Plating:

  • 1 raw egg yolk (preferably organic)
  • 1 tbsp Dijon aioli (Dijon mustard blended with mayonnaise)
  • 4 slices of toasted baguette crostini
  • Microgreens (such as micro parsley or sorrel leaves)
  • ½ tsp chive oil
  • Edible flowers (optional, for color contrast)

Step 1: Prepare the Wagyu Tartare

A perfect tartare requires finely chopped, high-quality beef and a well-balanced seasoning blend.

Ingredients Used in This Step:

Wagyu beef, shallots, capers, Dijon mustard, Worcestershire sauce, sea salt, black pepper, chives, olive oil

Method:

  1. Finely Chop the Wagyu: Using a sharp chef’s knife, carefully dice the Wagyu beef into small, uniform pieces, ensuring a smooth, refined texture.
  2. Mix the Seasoning: In a mixing bowl, combine the chopped beef, shallots, capers, Dijon mustard, Worcestershire sauce, salt, black pepper, chives, and olive oil. Stir gently to evenly distribute the flavors without over-mixing.
  3. Chill Before Plating: Cover the mixture and let it rest in the refrigerator for 10-15 minutes, allowing the flavors to meld.

💡 Pro Tip: Hand-chopping the beef instead of using a food processor preserves the delicate texture and marbling of the Wagyu.



Step 2: Shape & Plate the Tartare

Fine dining plating is about precision and symmetry, ensuring an elegant presentation.

Ingredients Used in This Step:

Prepared Wagyu tartare, Dijon aioli, crostini

Method:

  1. Shape the Tartare: Using a circular ring mold, gently press the tartare mixture into a perfect round form in the center of the plate.
  2. Create an Indentation: Using the back of a spoon, create a small well at the center of the tartare to hold the egg yolk.
  3. Pipe the Dijon Aioli: Spoon the Dijon aioli into a piping bag, then pipe small decorative dots around the tartare for added elegance.
  4. Arrange the Crostini: Position the toasted baguette slices on the side of the plate, slightly overlapping for a dynamic yet balanced presentation.

💡 Pro Tip: Use a lightly oiled ring mold to prevent the tartare from sticking and ensure clean, defined edges.



Step 3: Add the Egg Yolk & Garnishes

A raw egg yolk enhances the richness of the tartare, creating a velvety texture when mixed in.

Ingredients Used in This Step:

Egg yolk, microgreens, chive oil, edible flowers

Method:

  1. Place the Egg Yolk: Carefully separate an egg yolk and gently place it into the indentation at the center of the tartare, ensuring it sits smoothly without breaking.
  2. Drizzle with Chive Oil: Using a small spoon or squeeze bottle, drizzle a fine line of chive oil across the plate, adding a vibrant green contrast.
  3. Scatter the Microgreens: Lightly sprinkle micro parsley or red vein sorrel leaves over the dish for freshness.
  4. Add the Final Touches: If using edible flowers, place one or two small petals strategically around the tartare for an extra fine dining aesthetic.

💡 Pro Tip: Handle the egg yolk with light fingertips or a spoon to avoid breaking it before serving.


Why You’ll Love This Dish

✨ Decadent & Luxurious – The marbled Wagyu beef and silky egg yolk create an ultra-rich, melt-in-your-mouth texture.

✨ Visually Stunning – With its perfectly plated components, chive oil drizzle, and golden egg yolk, this dish is Instagram-worthy.

✨ Balanced Flavors – The tartare’s umami depth, creamy aioli, and crisp crostini make each bite an elevated fine dining experience.


Pairing Suggestions

Enhance the flavors of Wagyu Beef Tartare with Egg Yolk with these perfect pairings:

🍷 Red Wine – A light-bodied Pinot Noir or earthy Burgundy enhances the richness of the beef without overpowering it.

🥂 Champagne or Sparkling Wine – The crisp acidity and effervescence cut through the richness, balancing the dish.

🍞 Additional Accompaniments – Serve with truffle-infused butter, pickled shallots, or extra mustard for customized flavor contrasts.


Share Your Creation

We’d love to see your beautifully plated Wagyu Beef Tartare with Egg Yolk! Share your gourmet plating on Pinterest, Instagram, or social media using #BeyondEveryBite, and you could be featured in our next article.


Final Thoughts

Wagyu Beef Tartare with Egg Yolk is a true fine dining masterpiece, combining rich flavors, elegant textures, and high-end plating techniques. Whether you’re serving this as a luxury appetizer or an elegant main course, this dish will elevate your culinary skills and impress any guest.

✨ Plate with precision, savor the artistry, and enjoy the luxury of gourmet dining.

Bon appétit! 🍽️🔥