Chefs Alex Espinoza & Roy Villacrusis Aussie Wagyu Tartare with Salsa Nera & Black Truffle
- Prep time 30Min
- Cook time 0Min
- Technique Raw
- Meat Beef
- Cut Tenderloin
- Serves 4
An Italian-inspired tartare featuring hand-chopped Aussie Wagyu tenderloin, finished with Salsa Nera, Parmigiano-Reggiano, black truffle and a fresh arugula salad.
Ingredients
Aussie Wagyu Tartare
- 1 lb Aussie Wagyu tenderloin
- 6 tbsp freshly squeezed lemon juice (about 2 medium lemons)
- 2 garlic cloves, crushed with the side of a knife
- ⅓ cup olive oil, or as needed
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1 salted anchovy, rinsed, deboned and minced
- Freshly microplaned Parmigiano-Reggiano
- 1 black truffle
Salsa Nera
- 2 cups pitted Kalamata olives
- 2 tbsp capers, rinsed and drained
- 2 garlic cloves, peeled
- ¼ cup high-quality extra virgin olive oil
- ½ cup finely chopped fresh parsley
- Juice of ½ lemon
Arugula Salad
- 2 cups baby arugula
- 1 tsp lemon juice
- 2 tbsp olive oil
- Salt and pepper, to taste
- Shaved Parmesan
Method
Prepare the Salsa Nera by combining the olives, capers and garlic in a food processor. Pulse until finely chopped, but not completely puréed. Transfer to a bowl and stir in the olive oil, lemon juice and parsley. Let stand at room temperature for 1 hour to allow the flavors to marry.
Just before serving, prepare the arugula salad by combining the arugula, lemon juice, olive oil, salt, pepper and shaved Parmesan in a mixing bowl. Toss lightly.
Finely hand-chop the Aussie Wagyu tenderloin. Do not use a food processor or meat grinder, as the texture will not be right.
In a chilled stainless steel bowl, combine the meat with the lemon juice and crushed garlic cloves. Add the olive oil (about the same amount as the lemon juice, or slightly more), anchovy, salt and pepper. Let marinate for 10-30 minutes.
Remove and discard the garlic cloves. Arrange the tartare in a ring mold on serving plates. Finish with freshly microplaned Parmigiano-Reggiano and shaved black truffle.
To serve, spoon the Salsa Nera around the tartare and serve with the arugula salad alongside.
