Steak Tartare | Les Gastronomes

Ingredients

• 250g Rangers Valley Wagyu Tenderloin, chilled in the freezer for 15 min.
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon sea salt
• 1 teaspoon Olive oil
• 1 1/2 teaspoon finely grated lemon zest
• 1 tablespoon + 1 teaspoon minced shallots
• 3/4 teaspoon fish sauce
• 1 teaspoon sherry/red grape vinegar
• 2 teaspoons egg yolk
• 2 tablespoons crushed kettle cooked potato chips
• 2 tablespoons finely grated Pecorino
• 2 small button mushroom caps, thinly sliced