Wagyu Beef Carpaccio Recipe
mustard horseradish parmesan shavings fried capers
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef
Sauce
Toppings
Method
Preparation of Beef
- 1
Slice the Beef
Using a sharp knife, slice the Wagyu beef tenderloin into thin rounds, about 1/8 inch thick. This will help the beef to be tender and easy to eat.
- 2
Chill the Beef
Lay the sliced beef on a plate or tray in a single layer, cover with plastic wrap, and place in the freezer for about 30 minutes to firm up for easier handling.
Prepare the Sauce
- 3
Mix the Sauce
In a small bowl, whisk together the Dijon mustard, horseradish, olive oil, lemon juice, and season with salt and black pepper to taste until well combined.
Fried Capers
- 4
Fry the Capers
In a small pan over medium heat, add a tablespoon of olive oil. Once hot, add the capers and fry for about 1-2 minutes until they are crispy. Remove and drain on paper towels.
Assembly
- 5
Assemble the Carpaccio
On a large serving plate, arrange the chilled beef slices in a circular pattern, slightly overlapping. Drizzle the prepared mustard horseradish sauce over the beef.
- 6
Add Toppings
Using a vegetable peeler, shave Parmesan cheese over the beef. Sprinkle the fried capers and chopped fresh parsley on top for garnish.