Why Wagyu Tartare Stands Above All Other Appetizers
In a steakhouse filled with outstanding starters, Wagyu tartare occupies a tier of its own. This dish strips away the complexity of cooking to showcase beef in its purest form, and when that beef is Wagyu, the result is extraordinary. The rich marbling that defines Wagyu melts on the tongue even without heat, delivering a buttery, intensely beefy flavor that cooked preparations cannot replicate. It is a dish of supreme confidence, both from the kitchen that prepares it and the diner who orders it. At Blu' Steakhouse in Hollywood, FL, the Wagyu Tartare at $23 is a statement of quality that sets the tone for the entire meal.
The History and Heritage of Steak Tartare
Steak tartare has a colorful if often mythologized history. While the popular story credits Tatar horsemen with tenderizing meat under their saddles, the dish as we know it evolved in European restaurants during the 19th and early 20th centuries. French bistros popularized the preparation, typically seasoning finely chopped raw beef with capers, onions, mustard, and a raw egg yolk. The dish spread to fine dining establishments worldwide, evolving with each chef's interpretation. The modern steakhouse version, particularly when made with Wagyu, elevates a humble bistro staple into one of the most luxurious bites in all of gastronomy.
How Top Chefs Prepare Wagyu Tartare
Preparing exceptional Wagyu tartare requires precision and restraint. The beef must be hand-cut, never ground, into small, uniform pieces that preserve the Wagyu's delicate texture. Seasoning should enhance without overwhelming: a touch of Dijon mustard, finely minced shallot, capers, and perhaps a dash of Worcestershire sauce. The egg yolk, if included, adds richness and acts as a binding element. Temperature is critical as the tartare must be served cold to maintain the Wagyu's clean, buttery quality. Chef Javi Cano at Blu' Steakhouse brings a refined technique to this classic preparation, ensuring every element serves the beef.
Pairing Wagyu Tartare with Wine and Cocktails
The delicate nature of Wagyu tartare calls for equally thoughtful beverage pairings. Champagne is arguably the ideal companion, as its acidity and effervescence cut through the richness while complementing the dish's clean flavors. A crisp Chablis or Sancerre also works beautifully, with mineral notes that echo the tartare's savory character. For cocktail lovers, a classic martini provides the right balance of spirit and elegance. At Blu' Steakhouse, the wine cellar and bar program offer multiple options to elevate your Wagyu Tartare at $23 into a perfectly paired opening course. Ask your server for their current recommendation.
Starting Your Steakhouse Evening with Tartare
Ordering Wagyu tartare as your first course creates a natural progression that elevates your entire evening. Beginning with raw, delicately seasoned beef and finishing with a perfectly seared steak takes your palate on a journey from subtlety to intensity. At Blu' Steakhouse, consider starting with the Wagyu Tartare at $23, perhaps alongside the Wagyu Carpaccio at $24 for the table, before progressing to a cooked Wagyu cut like the Wagyu Ribcap at $85 or the Wagyu Filet at $98. This progression showcases the incredible versatility of Wagyu beef across preparations. Reserve your table at 1900 Harrison St, Hollywood, FL by calling 754-260-5189.
Ready to Experience Blu' Steakhouse?
Open Wednesday–Saturday from 5 PM. Located at 1900 Harrison St, Hollywood, FL 33020.