Tartare Style Wagyu Steak

fresh taste

One of the things we miss most during this period of social distancing is the ability to go to favourite restaurants with loved ones. However cooking restaurant-quality food at home can be easy. Why don't you plan your own three course meal for this weekend? Kick off your meal in style with our elegant Tartare Style Wagyu Steak starter.  Itadakimasu.



  • 200g Kobe or Wagyu Steak 

  • 1 Shallot (finely chopped)

  • 1/4 tsp Sea Salt

  • 1/4 tsp Black Pepper

  • 1/2 tsp Parsley (finely chopped)

  • 1/2 tsp Capers (finely chopped)

  • 1 tbsp Lemon Juice

  • 1 tbsp English Mustard

  • 1 Egg Yolk


  1. Season the steak all over with sea salt and black pepper.

  2. Add the steak to a very hot heavy-based frying pan.

  3. Do not touch for 90 secs.

  4. Turn the steak and cook for another 90 secs. Cook it to rare or medium rare.

  5. Transfer the steak onto a sheet of tin foil and wrap it for 5mins.

  6. Cut the steak into 1 inch cubes.

  7. Place the steak, shallot, parsley, capers, lemon juice and English mustard into a bowl and mix well.

  8. Serve the steak tartare onto a plate.

Make a small dent in the top of the tartare and top with the egg. Serve immediately.


Serve with a slice of toasted dark rye bread!