Wagyu A5 Filet Mignon Tartare

I’ve always had mixed feelings about beef tartare. I really love eating raw fish, and I can easily say that I prefer sashimi over its cooked counterpart. I don’t think I can say the same thing when it comes to beef.

The crust on a steak is formed through the Maillard reaction, as high heat transforms the flavor and appearance of a steak (or other protein). The salty and complex crust is what I’ve always missed when it comes to tartare, but that certainly doesn’t mean I hate it.

Today we used a wagyu A5 filet mignon (from Alpine Butcher), and to be honest using such a highly marbled cut isn’t necessary. In fact, a high quality sirloin would probably be better for a more clean beef flavor and texture. Either way, this still came out amazing! And thank you to ‪@poppycooks‬ @poppy_cooks (on instagram) for the potato recipe inspiration, definitely check her out!

And for those wondering, cured egg yolks are super easy to make. 1 part sugar, 1 part salt, cure for 1 week, bake for 30 min at 200F and you’re good to go!

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