2 ratings

Wagyu Beef Tartare

Chef Sunny Jin shares his favorite Oregon truffle oil recipes with The Daily Meal

A true flavor savior, Chef Sunny Jin has infused Oregon truffles and truffle oil into numerous dishes served at his award-winning restaurant, Jory at the Allison Inn, in Newberg, Oregon. And like any good evangelist, he’s spreading the good word by sharing his favorite Oregon truffle oil recipes with The Daily Meal.

“Truffle butter is a great accompaniment with fresh sliced bread, grilled corn on the cob, and also a great enhancement for mashed potatoes,” says Jin while munching on truffle-Parmesan popcorn which, he adds, “should be made fresh and enjoyed immediately with your favorite movie. And I recommend the truffled apple-fennel slaw for more than a side dish. This could possibly be my new favorite hotdog garnish!”


For The Wagyu Tartare:

  • 2 Ounces Wagyu NY Strip Loin (or substitute your favorite cut of beef)
  • 2 Ounces radish, brunoised
  • 1 Shallot, minced
  • 1 Orange, zest only
  • 1 Lemon, juice only
  • 1 Tablespoon parsley, chopped fine
  • 1 Tablespoon chives, chopped fine
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon Oregon truffle oil
  • Sea salt, to taste

For The Uni Hollandaise:

  • 2 Ounces fresh Uni, pureed
  • 1 1/2 Ounce Yuzu juice (lemon juice may be substituted)
  • 3 Egg yolks
  • 1 Cup butter, melted
  • Kosher salt, to taste
  • 1 Teaspoon water

For The Amaranth Popcorn:

  • 1/4 Cup Amaranth
  • Kosher salt, to taste

For the Mizuna:

  • 2 Cups Mizuna (or substitute another spicy green)
  • 2 Teaspoons extra virgin olive oil
  • 1 Teaspoon sesame oil
  • Lemon juice, to taste
  • Sea salt and pepper, to taste


For The Wagyu Tartare:

For easier cutting, place the beef in a freezer for 10 minutes until set firm, but not frozen.

Brunoise the beef and wrap tightly to prevent oxidation.

Store the beef in the refrigerator for later use.

Just before serving, combine all the ingredients, and mix thoroughly.

Season the mixture with sea salt.

For The Uni Hollandaise:

In a bowl set atop a pot of simmering water, whisk the egg yolk with the water until it doubles in volume and becomes light and frothy (about 30 to 60 seconds).

Remove from the double boiler and drizzle in the melted butter while whisking vigorously.

The butter will begin to emulsify into the yolks. If you notice the hollandaise thickening too quickly, just add a teaspoon of water.

Season the hollandaise with salt and yuzu juice.

Whisk in the uni puree just before serving.

For The Amaranth Popcorn:

Pre-heat a pot over medium high heat.

Add the amaranth to the dry pot and cover.

Shake continuously to evenly heat the seeds. Listen for steady popping.

As soon as the popping slows, remove the amaranth popcorn from the pot into a bowl and season with salt.

This will yield about 1/2 cup amaranth popcorn.

For the Mizuna:

Simply toss the mizuna with the sesame and olive oil.

Balance the greens with lemon juice (roughly quarter of a lemon), salt, and fresh cracked pepper to taste.

To Plate:

Place half of the beef tartare in the center of a chilled plate.

Drizzle two heavy tablespoons of the hollandaise over the top.

Sprinkle on half of the amaranth popcorn, and finish with the mizuna salad. Enjoy immediately.