Grilled Wagyu Pho Tartare
Charlie Carrington
Charlie Carrington
Charlie Carrington is the chef and owner of Atlas Dining, a restaurant in Melbourne’s South Yarra that completely changes cuisine four times a year. The ambitious concept sees Charlie travel around the world for inspiration, then recreate his version of a cuisine for diners in his intimate restaurant. “It’s my lens on the food that I eat and enjoy,” he says. Charlie’s Atlas Weekly meal-box service is similarly globe-trotting, skilling up home cooks and exciting households with delicious easy-to-prepare dinners.
This is the first dish we did at Atlas Dining and maybe the dish that put us on the map. We take the flavours of Vietnamese pho and recreate them in a surprising and playful beef tartare. Rendered Wagyu fat is used in the dressing for the raw meat.
Ingredients
180 grams (6.3 oz) Westholme striploin
4 tbsp Wagyu fat, rendered
2 cloves garlic, microplaned
1 small piece ginger, microplaned
1 long red chilli, finely sliced
4 pickling onions, thickly sliced
2 sheets rice paper
1 tbsp roasted peanuts, chopped
1 tbsp crispy fried shallots
½ lime, juice only
1 tsp fish sauce
1 sprig coriander, leaves only
oil, for frying
Method
Quickly grill striploin, leaving rare. Rest then dice.
Warm Wagyu fat and sizzle garlic, ginger and chilli until toasted.
Grill sliced onions to slightly blacken.
Heat frying oil to 180C / 360F then quickly fry rice paper until it puffs up. Drain on paper towels.
To assemble, toss Wagyu with a few spoons of garlic oil, peanuts, crispy shallots, lime juice, fish sauce and coriander leaves. Garnish with onion. Serve with puffed rice paper.
"I let the Wagyu speak for itself."
