Ingredients (for 4-6 small bites)
Chuck eye of Kalahari Desert Wagyu, in one piece
Salt (coarse)
For the tartare
finely sliced wagyu chuck eye
1-2 tbsp mayonnaise (sparingly)
red onion, very finely diced
pickled gherkins, finely chopped
mustard to taste
salt & freshly ground pepper
Also
rustic bread, toasted in slices
Preparation
The chuck eye is grilled extremely hot and dark on all sides.
Short and almost brutal. Roasted aromas on the outside, raw on the inside.
Leave to rest briefly after grilling, then finely slice with a knife. No mincer, no blender, the meat should retain its structure.
For the tartare, mix the sliced meat with a little mayo, red onion, pickled gherkin and mustard and season with restraint, as the meat sets the tone.
Toast the bread until it turns color.
Spread the tartare loosely on top... DONE!
