Wagyu Beef Carpaccio Recipe
Truffled egg yolk, shallots, radish, fresh truffle
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Ingredients
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Carpaccio Ingredients
Method
Preparation Steps
- 1
Prepare the Beef
Wrap the Wagyu beef tenderloin tightly in plastic wrap and place it in the freezer for about 1 hour until firm but not frozen solid. This will make it easier to slice thinly.
- 2
Slice the Beef
Once the beef is firm, remove it from the freezer and unwrap it. Using a sharp knife, slice the beef as thinly as possible against the grain. Arrange the slices on a chilled plate.
- 3
Prepare the Egg Yolk
In a small bowl, gently mix the egg yolks with truffle oil and a pinch of salt. Set aside.
- 4
Prepare the Shallots and Radishes
Finely chop the shallots and thinly slice the radishes. Sprinkle them over the arranged beef slices.
- 5
Add Fresh Truffle
Using a truffle slicer or a sharp knife, shave fresh truffle over the beef carpaccio.
- 6
Season and Serve
Drizzle the carpaccio with additional truffle oil. Season with salt and freshly ground black pepper to taste. Top with the prepared egg yolk mixture. Serve immediately.
