Fishwife x The Wagyu Window Tartare with Anchovies & Caviar

Fishwife x The Wagyu Window Tartare with Anchovies & Caviar

Serves 2-4

Active time: 25 minutes

Total time: 1 hour 10 minutes

Ingredients:

• 1 (6 ounce) The Wagyu Window Japanese Wagyu A5 tenderloin, trimmed of any silver skin
• 4-6 ounces The Wagyu Window Japanese Wagyu A5 fat
• ½ sourdough baguette, thinly sliced
• 2 tablespoons The Wagyu Window Japanese A5 Wagyu fat, melted
• 5 cornichons, finely diced
• 1 shallot, finely diced
• 5 Fishwife anchovy filets, finely chopped, plus 1 tablespoon of their oil
• 2 teaspoons capers, finely chopped
• 2 teaspoons thinly sliced chives
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 2 egg yolks, divided
• 1 lemon, zested
• Kosher salt, to taste
• 1 Fishwife caviar

Method:

1. Place tenderloin in the freezer for 1 hour (this will make it easier to dice). Cut into a small dice.

2. Preheat oven to 350F. In a large skillet over medium heat, add wagyu fat. Let cool until fat is rendered, turning pieces of fat as needed, 8-10 minutes. Pour rendered fat into a heat proof bowl.

3. Add sliced baguette to a sheet pan. Brush each crostini with wagyu fat. Bake until golden brown, 8-10 minutes.

4. Place meat, cornichons, shallots, capers, and parsley in a bowl. Add Worcestershire, olive oil, mustard, egg yolk, and lemon zest stir to combine.

5. Using a ring mold, gently spoon tartare mixture onto a plate. Top with chives, remaining egg yolk, caviar and freshly ground black pepper. Serve immediately with crostinis.

Recipe by Sara Tane