Wagyu Carpaccio Recipe

Time15m

Serves2

thinly sliced filet mignon, salt, pepper, truffle oil, baby arugula, pecorino & pepadews

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Ingredients

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1
Slice the Beef
Using a sharp knife, thinly slice the Wagyu filet mignon against the grain into very thin pieces. Aim for slices that are about 1-2 mm thick.
2
Plate the Carpaccio
Arrange the slices of beef on a large plate or platter, slightly overlapping them to create an even layer.
3
Season the Carpaccio
Sprinkle the sea salt and freshly ground black pepper over the beef slices evenly.
4
Drizzle with Truffle Oil
Carefully drizzle the truffle oil over the seasoned beef slices, ensuring an even distribution.
5
Add Arugula and Cheese
Place a handful of baby arugula on top of the carpaccio. Shave or grate the pecorino cheese over the arugula.
6
Finish with Pepadews
Slice the pepadews in half and scatter them over the dish for a touch of sweetness and color.
7
Serve
Serve immediately as an appetizer, garnished with additional truffle oil if desired.