Wagyu Beef Tartare Taco with Parmigiano-Reggiano Frico
Wagyu Beef Tartare Taco with Parmigiano-Reggiano Frico
Ingredients
For Garnish and Serving
- 8 nasturtium petals
- 1/4 cup coarse sea salt, for the salt bed
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
⏱️ 5 min•🌡️ 350
- 2
Prepare the tartare ingredients: Finely mince the shallot, cornichons, chives, and cilantro. Set aside in separate small bowls.
⏱️ 10 min
- 3
Carefully slice the Wagyu filet mignon into thin strips, then hand-mince it into very small, uniform pieces. Ensure the pieces are small enough for a tartare texture but still retain some bite. Place the minced Wagyu in a medium mixing bowl.
⏱️ 10 min
- 4
To the minced Wagyu, add the minced shallot, cornichons, chives, cilantro, Dijon mustard, and capers. Create a small well in the center of the mixture and carefully place the egg yolk into it. Season with freshly cracked black pepper, Worcestershire sauce, and olive oil.
⏱️ 5 min
- 5
Gently fold all the tartare ingredients together until thoroughly combined. Be careful not to overmix, as this can affect the texture of the beef. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 6
Prepare the Parmigiano-Reggiano frico shells: Place a small round mold (approximately 3-inch diameter) on the prepared baking sheet. Fill the mold with a thin, even layer of finely grated Parmigiano-Reggiano cheese, about 2 tablespoons per frico. Carefully lift the mold, leaving a cheese disc. Repeat to create 4 discs, spaced apart on the baking sheet.
⏱️ 3 min
- 7
Bake the cheese frico in the preheated oven for 6 to 8 minutes, or until golden brown and crispy. Keep a close eye on them as they can burn quickly.
⏱️ 8 min•🌡️ 350
- 8
Immediately upon removing the frico from the oven, carefully lift each warm, pliable cheese disc with a spatula. Drape and gently fold each frico around a metal rod or the handle of a wooden spoon to create a taco shell shape. Hold in place for a few seconds until it begins to cool and harden. Allow the frico shells to cool completely on a wire rack to fully crisp, about 10 minutes.
⏱️ 10 min
- 9
To serve, spread a bed of coarse sea salt on your serving dish. Carefully fill each Parmigiano-Reggiano frico taco shell with a generous amount of the Wagyu beef tartare mixture. Garnish with nasturtium petals.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Wagyu Beef Tartare Taco with Parmigiano-Reggiano Frico
For Garnish and Serving
- 8 nasturtium petals
- 1/4 cup coarse sea salt, for the salt bed
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
⏱️ 5 min•🌡️ 350 - 2
Prepare the tartare ingredients: Finely mince the shallot, cornichons, chives, and cilantro. Set aside in separate small bowls.
⏱️ 10 min - 3
Carefully slice the Wagyu filet mignon into thin strips, then hand-mince it into very small, uniform pieces. Ensure the pieces are small enough for a tartare texture but still retain some bite. Place the minced Wagyu in a medium mixing bowl.
⏱️ 10 min - 4
To the minced Wagyu, add the minced shallot, cornichons, chives, cilantro, Dijon mustard, and capers. Create a small well in the center of the mixture and carefully place the egg yolk into it. Season with freshly cracked black pepper, Worcestershire sauce, and olive oil.
⏱️ 5 min - 5
Gently fold all the tartare ingredients together until thoroughly combined. Be careful not to overmix, as this can affect the texture of the beef. Taste and adjust seasoning if necessary.
⏱️ 5 min - 6
Prepare the Parmigiano-Reggiano frico shells: Place a small round mold (approximately 3-inch diameter) on the prepared baking sheet. Fill the mold with a thin, even layer of finely grated Parmigiano-Reggiano cheese, about 2 tablespoons per frico. Carefully lift the mold, leaving a cheese disc. Repeat to create 4 discs, spaced apart on the baking sheet.
⏱️ 3 min - 7
Bake the cheese frico in the preheated oven for 6 to 8 minutes, or until golden brown and crispy. Keep a close eye on them as they can burn quickly.
⏱️ 8 min•🌡️ 350 - 8
Immediately upon removing the frico from the oven, carefully lift each warm, pliable cheese disc with a spatula. Drape and gently fold each frico around a metal rod or the handle of a wooden spoon to create a taco shell shape. Hold in place for a few seconds until it begins to cool and harden. Allow the frico shells to cool completely on a wire rack to fully crisp, about 10 minutes.
⏱️ 10 min - 9
To serve, spread a bed of coarse sea salt on your serving dish. Carefully fill each Parmigiano-Reggiano frico taco shell with a generous amount of the Wagyu beef tartare mixture. Garnish with nasturtium petals.
⏱️ 5 min