# @carmendefalco5 on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DeDSH65sU-b
- **Gondola URL:** https://gondola.cc/posts/71180334-carmendefalco5-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/60651f4e4f.jpg
- **Posted:** 2026-10-04T00:03:43.000+00:00
- **Account Owner:** Carmen DeFalco (@carmendefalco5) — https://gondola.cc/carmendefalco5

## Caption

Mune delivered, so will I; A5 Japanese Wagyu tartare!!! This thin sliced A5 Wagyu from @wildforkfoods is perfect to slice and finely chop for steak tartare. Remember, this needs to be served cold, prepare and serve within 30 mins since the steak is completely raw. I went with the traditional egg yolk but when using A5, which is VERY rich, you can skip that step. But any other cut you should include the egg yolk. 

-Place the Wagyu in the freezer for about 20 mins as you prepare the ingredients. Once everything is in a mixing bowl, remove the steak and thin slice strips and chop without overdoing. 

-For roughly 5-8 oz of steak (which should feed about four) finely dice a half a shallot, and 3-5 cornichons. Place in a small, cold bowl, and add 1 teaspoon of Dijon, 1/2 teaspoon of Worcestershire, 3/4-1 teaspoon of lemon juice, one large egg yolk, and S/P to taste. Add the beef and mix.

-Toast some sourdough bread with olive oil, S/P, and some freshly grated Parmesan cheese. 

-Spread the tartare on the toast points, finish with finely sliced chives. You can also add a bit more cheese if you like. CHEERS!! @espn_chicago 

#fyp #homemade #easycooking #steaknight #steaktartare

## Stats

- **Views:** 5,094
- **Likes:** 99
- **Shares:** 0
- **Comments:** 15

## Tags

homemade, steaktartare, steaknight, fyp, easycooking

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