Chef Youngkyo Kim, Westin Harbour Castle Toronto Aussie Wagyu Yukhoe Tart
- Prep time 1Hr
- Cook time 15Min
- Technique Raw
- Meat Beef
- Cut Blade
- Serves 16
As served at the Let's Lamb! Celebration Event in Toronto
Ingredients
Aussie Wagyu Tartare:
- 454 grams Aussie Wagyu flat iron
- 1-piece Asian pear, brunoise
- 1-piece persimmon, semi ripe, brunoise
- 10 sprigs chives, finely chopped
- 6-pieces garlic, finely chopped
- 150 grams shallot, finely chopped
- 6-pieces mini cornichons, finely chopped
- 50 milliliters sesame oil
- Salt and pepper to taste
- 2-pieces perilla leave, cut into 2-inch round mold
Tart Shell:
- 2x sheets, brick pastry
- Melted butter to brush between sheet
- Round cutting mold
- Tartelette molds
- Spray oil bottle to grease the molds
Soy & Quail Yolk Aioli
- 5x quail egg yolk
- 150 milliliters Shiro dashi
- 1 tablespoon Dijon mustard
- 300 milliliters canola oil
- 100 milliliters plum extract
- 100 milliliters artisan soy sauce
- 1 tablespoon Korean chili powder, fine
- Salt and pepper to taste
Method
Aussie Wagyu Tartare:
- Pat the beef with paper towel to get rid of extra moisture. Cut the beef into 1/4 inch dice cut or smaller dice, as you prefer.
- In a mixing bowl, mix all ingredients except the perilla leave.
- When you serve tartare in the tart shell, garnish 1 piece of round cut (with ring cutter) perilla leaf
Tart Shell:
- Defrost brick pastry from the freezer. Place one sheet of pastry on a cutting board, brush melted butter and cover with other brick pastry sheet on top
- Press sheets to stick together, use round cutting mold to cut round shape which is slightly bigger than tartelette mold
- Spray oil on the mold lightly, place the round pastry sheets and cover with oiled mold on top to keep the shape when it is baked in the oven
- Put them in the convection oven at 320F for 12 minutes. Note: add 1 or 2 minutes if the tart shell is not set and golden brown
Soy & Quail Yolk Aioli
- In a blender, add all ingredients except canola oil and blend until smooth
- Turn the blender on medium-fast, pour thin stream of canola oil to emulsify
- Finish with salt and pepper