Wagyu Tartare with Beetroot Cream and Lemon Yogurt by @federicofusca

20 min

1 serving

🥩

100 g

Wagyu beef

🫒

30 g

Taggiasca olives

🫒

15 g

Capers

🧂

0.5 g

Salt

⚫

0.3 g

Black pepper

🫒

10 ml

Extra virgin olive oil

🫜

200 g

Beetroot

🧅

80 g

Red onion

🥣

150 g

Low-fat yogurt

🍋

2 g

Lemon zest

  1. Dice
    • Wagyu beef

    Finely dice the 100 g Wagyu beef with a chef's knife on a clean cutting board; keep the diced beef chilled.

  2. Chop
    • Taggiasca olives
    • Capers
    • Wagyu beef

    Finely chop the 30 g Taggiasca olives and 15 g capers; add them to the bowl with the Wagyu beef.

  3. Season
    • Wagyu beef
    • Salt
    • Extra virgin olive oil

    Season the tartare with 0.5 g salt, 0.3 g black pepper, and 5 ml extra virgin olive oil; gently mix until evenly combined.

  4. Chop
    • Cooked beetroot
    • Tropea onion

    Roughly chop the 200 g cooked beetroot and 80 g Tropea onion; place them in the blender.

  5. Add
    • Cooked beetroot
    • Tropea onion
    • Extra virgin olive oil

    Add 5 ml extra virgin olive oil, a pinch of salt, and a pinch of black pepper to the beetroot mixture; blend until completely smooth and creamy.

  6. Grate
    • Lemon zest
    • Low-fat yogurt

    Finely grate 2 g lemon zest; stir it into the 150 g low-fat yogurt.

  7. Spread
    • Cooked beetroot
    • Wagyu beef

    Spread half of the beetroot cream onto each serving plate; shape half of the Wagyu tartare over the cream.

  8. Spoon
    • Low-fat yogurt
    • Lemon zest

    Spoon the lemon yogurt around the tartare; serve immediately while the Wagyu remains chilled.

Wagyu Tartare with Beetroot Cream and Lemon Yogurt by @federicofusca

20 min

1 serving

🥩

100 g

Wagyu beef

🫒

30 g

Taggiasca olives

🫒

15 g

Capers

🧂

0.5 g

Salt

⚫

0.3 g

Black pepper

🫒

10 ml

Extra virgin olive oil

🫜

200 g

Beetroot

🧅

80 g

Red onion

🥣

150 g

Low-fat yogurt

🍋

2 g

Lemon zest

Preparation Steps

  1. Step 1/8

    Finely dice the 100 g Wagyu beef with a chef's knife on a clean cutting board; keep the diced beef chilled.

    🥩Wagyu beef
    🔪Chef's knife
    🪵Cutting board
    🥣Mixing bowl

  2. Step 2/8

    Finely chop the 30 g Taggiasca olives and 15 g capers; add them to the bowl with the Wagyu beef.

    🫒Taggiasca olives
    🫒Capers
    🥩Wagyu beef
    🔪Chef's knife
    🪵Cutting board
    🥣Mixing bowl

  3. Step 3/8

    Season the tartare with 0.5 g salt, 0.3 g black pepper, and 5 ml extra virgin olive oil; gently mix until evenly combined.

    🥩Wagyu beef
    🧂Salt
    ⚫Black pepper
    🫒Extra virgin olive oil
    🥣Mixing bowl
    🥄Spoon

  4. Step 4/8

    Roughly chop the 200 g cooked beetroot and 80 g Tropea onion; place them in the blender.

    🫜Cooked beetroot
    🧅Tropea onion
    🔪Chef's knife
    🪵Cutting board
    🥤Blender

  5. Step 5/8

    Add 5 ml extra virgin olive oil, a pinch of salt, and a pinch of black pepper to the beetroot mixture; blend until completely smooth and creamy.

    🫜Cooked beetroot
    🧅Tropea onion
    🫒Extra virgin olive oil
    🧂Salt
    ⚫Black pepper
    🥤Blender

  6. Step 6/8

    Finely grate 2 g lemon zest; stir it into the 150 g low-fat yogurt.

    🍋Lemon zest
    🥣Low-fat yogurt
    🧀Fine grater
    🥣Mixing bowl
    🥄Spoon

  7. Step 7/8

    Spread half of the beetroot cream onto each serving plate; shape half of the Wagyu tartare over the cream.

    🫜Cooked beetroot
    🥩Wagyu beef
    🍽️Serving plate
    🥄Spoon

  8. Step 8/8

    Spoon the lemon yogurt around the tartare; serve immediately while the Wagyu remains chilled.

    🥣Low-fat yogurt
    🍋Lemon zest
    🍽️Serving plate
    🥄Spoon

Composition

Ingredients

Types

Meat, Vegetables, Condiments, Seasonings, Oils, Dairy, Fruit

Ingredients

Wagyu beef, Taggiasca olives, Capers, Salt, Black pepper, Extra virgin olive oil, Beetroot, Red onion, Low-fat yogurt, Lemon zest

Notes

Wagyu beef (for the tartare), Salt (to taste), Black pepper (to taste), Extra virgin olive oil (to taste), Beetroot (cooked), Red onion (Tropea onion), Low-fat yogurt (one pot), Lemon zest (to taste)

Allergens

Milk

Dietetics

Dietary regimen

Gluten-Free

Calories

620 kcal

Macro nutrients

Protein: 32g, Fat: 43g, Saturated fat: 14g, Carbohydrates: 25g, Fiber: 6g, Sugars: 16g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 820mg, Sodium: 910mg, Calcium: 230mg, Zinc: 7.1mg

Vitamins

Vitamin B12: 2.4mcg, Vitamin C: 18mg, Folate: 145mcg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Chef's knife, Cutting board, Mixing bowl, Blender, Fine grater, Spoon, Serving plate

Appliances

to inform

Type

Type

Type Of Dish

Starter

Occasions

Dinner party, Date night, Special occasion, Gourmet meal, Holiday meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Japanese

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Creamy, Silky, Juicy, Velvety

Flavors

Rich, Savory, Tangy, Earthy, Briny, Citrusy, Umami, Peppery

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave raw Wagyu tartare at room temperature.,Serve immediately after preparation.), fridge : 24 hours (Store at 4°C or below.,Keep the raw tartare in an airtight container.,For best food safety and quality, consume on the day it is made.,Store yogurt and beetroot cream separately if possible.), freezer : 0 min (Freezing prepared raw beef tartare is not recommended.,Freeze only fresh Wagyu beef before preparing the tartare, following package guidance.)