Wagyu A5 Filet Mignon Tartare

I’ve always had mixed feelings about beef tartare. I really love eating raw fish, and I can easily say that I prefer sashimi over its cooked counterpart. I don’t think I can say the same thing when it comes to beef. The crust on a steak is formed through the Maillard reaction, as high heat transforms the flavor and appearance of a steak (or other protein). The salty and complex crust is what I’ve always missed when it comes to tartare, but that certainly doesn’t mean I hate it. Today we used a wagyu A5 filet mignon (from Alpine Butcher), and to be honest using such a highly marbled cut isn’t necessary. In fact, a high quality sirloin would probably be better for a more clean beef flavor and texture. Either way, this still came out amazing! And thank you to @poppycooks @poppy_cooks (on instagram) for the potato recipe inspiration, definitely check her out! And for those wondering, cured egg yolks are super easy to make. 1 part sugar, 1 part salt, cure for 1 week, bake for 30 min at 200F and you’re good to go! ————— SUBSCRIBE and RING THE BELL to get notified when I post a video! PLATFORMS -Snapchat: -Instagram: -TikTok: @maxthemeatguy -Facebook: -YouTube: -Discord: DISCOUNTS WEBSITE FILMED BY Sophia Greb MUSIC I’d Do Anything To Make You Smile - @JackHarlow ————— #beeftartare #wagyua5 #wagyu #curedeggyolk #curedfood #fried #friedpotato #wagyubeef