Serves 1


  • 3 oz.  Of Wagyu Beef, Finely Minced
  • 1 Pinch of Salt
  • 1 Pinch of Pepper
  • 1 Pinch of Chimayo
  • A Few Drops of Worcestershire Sauce
  • A Few Drops of Tabasco Sauce
  • ½ Teaspoon of Dijon Mustard
  • 1 Tablespoon of Good Extra Virgin Olive Oil
  • 1 Tablespoon of Minced Onion
  • 1 Tablespoon of Chopped Parsley
  • 1 Tablespoon of Drained Capers
  • 1 Duck Egg Yolk
  • 4-5 Slices of Rye Bread


  • In a bowl, gently, but firmly mix the minced beef with salt, pepper, Chimayo, Worcestershire sauce, Tabasco sauce, Dijon mustard, and olive oil together.
  • Shape the meat with your favorite cookie cutter in the center of the plate.
  • Arrange the chopped parsley, minced onion, and capers around the plate.
  • Garnish with egg yolk.
  • Serve with Rye bread.

Note: Make sure that the cutting board is very clean and free of any other foods when mincing by hand.

Chef:  Vitaly Paley