Wagyu beef tartare with truffle vinaigrette
This luxurious dish at Vestry in New York City was actually developed to mitigate waste: executive chef Shaun Hergatt uses the trim from the restaurant’s wagyu beef entrée for it. He keeps the beef trim over ice and mixes it with finely diced shallots, cornichons, capers, chervil and chives, and then adds Dijon mustard, ketchup, extra virgin olive oil, lemon juice and kosher salt. That’s all kept over ice in the refrigerator while he makes a vinaigrette of black winter truffle peelings, ground Parmesan cheese, white balsamic vinegar, light soy sauce, truffle oil, lemon juice and a little sugar. That’s blended thoroughly in a blender and poured into a fine-tipped squeeze bottle.
The tartare is pressed onto a chilled small plate in a ring mold, then the mold is removed and the dish is garnished with crystal lettuce leaves and the vinaigrette.
Price: $30