A Little Wild, A Lot Delicious: Yak Tartare

Delicate, rich, and full of flavor, this yak tartare is seasoned with Dijon mustard, briny capers, cornichons, and fresh chives. Serve it with toasted baguette or sourdough crostini for an impressive appetizer.

Servings: 4–6
Prep time: 20 minutes

Ingredients

• 400 grams yak fillet
• 1 egg yolk
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 teaspoons capers, finely chopped
• 1 shallot, finely diced
• 3–4 cornichons, finely diced
• 1–2 teaspoons olive oil
• 1 teaspoon fresh chives, finely chopped
• Small squeeze of fresh lemon juice
• Flaky salt, to taste
• Freshly ground black pepper, to taste
• 1 additional egg yolk, for serving (optional)
• Toasted baguette or sourdough crostini

Instructions

1. Remove any remaining silver skin from the yak fillet. Using a sharp knife, finely dice the meat without mincing it.
2. Place the diced yak in a chilled mixing bowl. Add one egg yolk, Dijon mustard, Worcestershire sauce, capers, shallot, cornichons, olive oil, lemon juice, salt, and black pepper.
3. Gently mix until everything is evenly combined. Taste and adjust the seasoning as needed.
4. Spoon the tartare onto a serving plate and shape it into a neat mound.
5. If desired, create a small indentation in the center and add an additional egg yolk. Finish with flaky salt and finely chopped chives.
6. Serve immediately with toasted baguette or sourdough crostini.

Food-safety note: Because this dish contains raw meat and egg yolk, use exceptionally fresh yak from a trusted source and pasteurized eggs. Keep everything refrigerated until preparation and serve the tartare immediately.