California Farm Wagyu Steak Tartare

Name: California Farm Wagyu Steak Tartare
Total time: 7200 s
Yield: 2 people
Cuisine: American
Ingredients: 1/2 pound freshly ground, 95% lean Wagyu beef; 16 fresh tender green asparagus tips; 4 fresh arugula lettuce leaves; 2 Tbs cashew nuts, crushed; 1 Tbs Parmesan cheese, grated; 4 dill gherkins; 1 Tbs lemon zest; 1 Tbs dijon mustard; 1 Tbs soy sauce; 1 Tsp capers; 1 whole fresh lime; 1 small shallot; 1 Tbs kewpie mayo; 1 sprinkle flaked seasalt; 1 sprinkle crushed fresh black pepper; 2 fresh red radishes; 2 cups water; 3 Tbs sugar; 3 Tbs apple cider vinegar; 3 Tbs basil mint rosemary parsley herb oil, in drops; 4 Russet potatoes, sliced in thin chips; 1 cup peanut oil, to filter and reuse

Hobby Horseman @HobbyHorseman

California, United States

Beef is getting expensive, this is how to serve it in smaller amounts, mixed with other delicacies, make it the center of a gourmet dinner, called steak tartare.

Tartare is a way of using fresh chopped beef, trout, or oyster mushrooms, raw, spiced, mixed with specially prepared vegetables like pickled sweet and sour radishes, shallot, capers and raw green asparagus tips.
This version is served cold with crisp potato chips.

Beef is getting expensive, this is how to serve it in smaller amounts, mixed with other delicacies, make it the center of a gourmet dinner, called steak tartare.

Hobby Horseman @HobbyHorseman

California, United States

Beef is getting expensive, this is how to serve it in smaller amounts, mixed with other delicacies, make it the center of a gourmet dinner, called steak tartare.

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Ingredients

1 hour prep, 1 hour rest

2 people

1/2 poundfreshly ground, 95% lean Wagyu beef
16fresh tender green asparagus tips
4fresh arugula lettuce leaves
2 Tbscashew nuts, crushed
1 TbsParmesan cheese, grated
4dill gherkins
1 Tbslemon zest
1 Tbsdijon mustard
1 Tbssoy sauce
1 Tspcapers
1whole fresh lime
1small shallot
1 Tbskewpie mayo
1sprinkle flaked seasalt
1sprinkle crushed fresh black pepper
2fresh red radishes
2 cupswater
3 Tbssugar
3 Tbsapple cider vinegar
3 Tbsbasil mint rosemary parsley herb oil, in drops
4Russet potatoes, sliced in thin chips
1 cuppeanut oil, to filter and reuse
Equipment: meat grinder, mandolin slicer, food processor, small bottle for herb oil, hatchet, cutting board, funnel & paper filter for oil reuse
Cost: ground super lean beef, $3, herb oil $1, beef tartare ingredients $2, potato chips, $1. Per gourmet dinner, $3.50

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Steps

1 hour prep, 1 hour rest

1

Make the herb oil: teaspoon each chopped fresh rosemary leaves, chopped flat parsley leaves, chopped fresh mint leaves, chopped fresh basil leaves, cover with 3 Tbs olive oil, purée in food processor, pour in small jar, shake, rest overnight. Filter herb oil into small bottle. Use pureed herb leaves for salads and omelettes.
2

Marinade the radishes: super thin sliced on mandolin. Boil water, sugar, vinegar 2 minutes, add radish slices, turn off heat and cool. Drain when cooled.
3

Dip the asparagus tips in boiling water till deep green. Cool, slice lengthwise. Chop the dill pickles.
4

Mix ground beef in bowl with lemon, mustard, Mayo, soy, lime juice, chopped arugula leaves and the small minced shallot. Rest half an hour.
5

Spread ground beef mix thin over glass bowl bottom. Sprinkle with chopped dill pickles, crushed nuts, capers, parmesan cheese and drizzle with herb oil. Sprinkle flaked seasalt and crushed black pepper. Roll meat into ball, rest half an hour on kitchen counter to let flavors mingle.
6

Make 2 quarter pound flat round patties. Place in center of dinner plate. Cover with marinaded radish rounds. Lay radius of blanched halved green asparagus tips on top. Sprinkle herb oil over.
7

Buy or Fry Russet potato chips. Filter and reuse potato chip frying oil.

California Farm Fresh Potato Chips

Linked Recipes

California Farm Fresh Potato Chips

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on October 21, 2025 20:55

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.