Wagyu Beef Tartare

Bring Corinne to Your Kitchen

Article by Jennifer Birn

Photography by Courtesy of Corinne's

Originally published in Austin Lifestyle

Corinne is new in town, opening one month ago in the new Austin Marriot Downtown. The hotel’s signature restaurant serves up boldly simple fare class American fare with a focus on rotisserie dishes. We asked Chef Price to share a dish you can attempt in your own kitchen and suggested on of his favorites, the Wagyu Beef Tartar. He says he chose this one because “the dish is a fresh and honest take on a classic dish.” Tip: He says, “Put the meat in the freezer for an hour before slicing to make it easier to cut.” 


5 oz. Akaushi Beef Tenderloin (trimmed 100%, ¼ dice)

1 tsp extra virgin olive oil

4tsp. slivered castelvetrano olives

2 tsp pickled mustard seeds

4 tsp celery (1/8 dice)

1 tsp chopped herbs (parsley, thyme, chives)

Kosher salt to taste

Fresh ground black pepper

Seeded bread (baguette or demi-loaf, ¼ thick, 6-8” long) – 4 slices

Extra virgin olive oil – drizzled

Grana Padano Cheese as needed

Egg Yolk Vinaigrette

·        2tsp white balsamic vinegar

·        2 egg yolks

·        Lemon cut in quarters – Squeeze

·        1 tsp honey

·        1 tsp grated parmesan cheese

·        Pinch kosher salt


1.    Make Egg Yolk Vinaigrette: Combine egg yolks, vinegar, honey, and parmesan cheese in mixing bowl and squeeze lemon (make sure to watch for seeds). While whisking, slowly drizzle in olive oil.

2.    Add beef, olives, mustard seeds, celery, herbs, salt and pepper to Egg Yolk Vinaigrette and gently mix together. Taste and re-season if necessary.

3.    Seeded Bread: Drizzle olive oil on both sides of bread slices and season with salt and pepper. Place on grill until evenly caramelized and lightly charred on both sides.

4.    Finish/Garnish/Serve: Spoon tartare mixture onto center of chilled plate and top with freshly shredded Grana

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