Wagyu Carpaccio Recipe
Recipe information
Make Wagyu Carpaccio in just 15m. thinly sliced filet mignon, salt, pepper, truffle oil, baby arugula, pecorino & pepadews
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Ingredients
Carpaccio Ingredients
Preparation Instructions
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.
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