Pairs well with Wagyu Beef Salad with Mustard Vinaigrette
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Wagyu Beef Salad with Mustard Vinaigrette
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A flavorful salad featuring seared Wagyu beef brushed with tallow and burnt clarified butter, tossed with a tangy mustard vinaigrette and fresh herbs.
00:05:00 total
Serves 2
medium
Sides / Appetizer
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Ingredients
- Wagyu beef - watch the video to see (use high-quality Wagyu, sliced)
- Wagyu tallow - watch the video to see (for brushing on the beef)
- Clarified butter - watch the video to see (burnt, for brushing on beef)
- Water - watch the video to see (for whisking the vinaigrette)
- Salt - watch the video to see (to taste)
- Dijon mustard - watch the video to see (for vinaigrette)
- Tabasco sauce - watch the video to see (a touch for vinaigrette)
- Vincato - watch the video to see (likely a type of vinegar or wine, for vinaigrette)
- Olive oil - watch the video to see (for vinaigrette)
- Cherry vinegar - watch the video to see (a little touch for vinaigrette)
- Black pepper - watch the video to see (to taste)
- Chives - watch the video to see (chopped, for salad)
- Capers - watch the video to see (few, diced)
- Echalion shallots - watch the video to see (diced small)
- Shervel leaves - watch the video to see (small leaves, torn)
- Tarragon leaves - watch the video to see (small leaves, torn)
Instructions
- Prepare the Wagyu beef: Brush the Wagyu beef on both sides with Wagyu tallow and burnt clarified butter.
- Cook the beef: Sear the beef quickly to keep it nice and chunky without overpowering the flavor.
- Make the vinaigrette: Whisk together Dijon mustard, a touch of Tabasco, Vincato, olive oil, cherry vinegar, salt, and pepper. Add a little water as needed to emulsify.
- Prepare the salad ingredients: Dice capers and echalion shallots finely. Chop chives. Tear small leaves of shervel and tarragon.
- Assemble the salad: Combine the herbs, capers, shallots, and chives with the vinaigrette. Toss lightly to coat without overdressing.
- Serve: Place the seared Wagyu beef on the salad and serve immediately.
