Wagyu Carpaccio Recipe
horseradish, mustard vinaigrette, pickled vegetables, compté
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Wagyu Beef
Freeze the Wagyu beef for about 30 minutes to firm it up. Using a sharp knife, slice the beef as thinly as possible.
- 2
Make the Mustard Vinaigrette
In a small bowl, mix Dijon mustard, red wine vinegar, and olive oil. Whisk until well combined. Season with salt and black pepper to taste.
- 3
Prepare the Horseradish
Peel and grate the fresh horseradish root. Set aside.
- 4
Assemble the Carpaccio
On a serving plate, arrange the thin slices of Wagyu beef in a single layer. Drizzle with the mustard vinaigrette and sprinkle the grated horseradish on top.
- 5
Add Pickled Vegetables and Comté
Garnish the carpaccio with pickled vegetables and shave the Comté cheese over the top.
- 6
Serve
Serve immediately as an appetizer or light meal.
