Wagyu Steak Tartare


  • 5 ounces Wagyu beef eye round, small dice 
  • 1½ tablespoons high quality extra virgin olive oil
  • 1 teaspoon salt + more to taste
  • 1 teaspoon black pepper, freshly cracked + more to taste
  • 1½ teaspoons lemon juice
  • ½ teaspoon lemon zest
  • 1 tablespoon shallots, minced
  • 1 tablespoon chives, thinly sliced
  • 1 teaspoon black mustard
  • Idaho® crispy fingerling potatoes
  • Ruby streak mustard greens
  • Gouda frico
  • Fresh horseradish 


  1. Mix the beef with the EVOO, salt, pepper, lemon juice and zest, shallots, chives, and black mustard. Add more lemon juice, salt and pepper to taste. 
  2. Place the beef onto a plate in the center. Garnish with crispy potatoes first. Then place ruby streak mustard greens on top of the potatoes. Place the Gouda Frico on top of the mustard greens and then grate a generous amount of fresh horseradish on top of everything. 
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Joe Kindred

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