Wagyu Tartar with Spicy Mayo, Caviar & Garnishes

• 2 ounces Wagyu beef tenderloin, finely chopped
• 3 cherry tomatoes cut in fourths
• 1 jalapeno sliced thin, no seeds
• 1 small red onion, shaved julienne
• 1 mango, small dice
• 1 Asian pear, small dice
• 1/2 ounce caviar
• 1/2 ounce Mascarpone Cheese
• Micro cilantro to garnish
• 1 cup mayo
• 2 tablespoons chili paste (Tobanjan)
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• Sugarcane slice into 1 inch thin "paddles"

1. Combine ingredients for the spicy mayo.
2. For the beef, chop the tenderloin as fine as possible, season with salt and pepper, add 1 tablespoon spicy mayo to taste.
3. Mold this mixture onto a serving plate and garnish with tomatoes, a few slices of jalapeno, shaved red onion, mango, and pear, a small quenelle of caviar and mascarpone, and micro cilantro.
4. Use the sugarcane "paddles" as a scoop.
5. ** For more information about eating raw beef please visit the USDA Web site.

wagyu beef tenderloin, tomatoes, thin, red onion, mango, asian pear, caviar, mascarpone cheese, cilantro, mayo, chili paste, sesame oil, lime juice, paddles

Taken from www.foodnetwork.com/recipes/wagyu-tartar-with-spicy-mayo-caviar-garnishes-recipe.html (may not work)