Chris Cosentino's Wagyu Tenderloin Tartare, Sprouts and "Hayaioli"

The tenderloin tail can be a bit overlooked but it makes a great tartare. Whether I chop it or hand-grind it, I don’t muck about with the meat too much. A lot of times when people are grinding meat, they mix in all the fat and it starts to coat the meat. You lose the flavour on the palate. The way I do it is clean, it keeps the integrity of the meat and the fat.