Wagyu Bresaola Recipe

Prepare beef and cure

Trim any silver skin from the tenderloin, leaving a uniform log shape about 1.5–2 inches in diameter. Pat dry with paper towels.

In a small bowl combine the fine sea salt, brown sugar, smoked paprika, crushed juniper berries and freshly cracked black pepper. Mix until evenly blended.

Rub the entire surface of the tenderloin lightly with the halved garlic cloves to impart aroma. Then coat the beef evenly with the cure mixture, pressing it into the surface so the meat is fully covered.

Place the coated tenderloin on a rack set inside a rimmed tray. Cover loosely with plastic wrap and refrigerate for 12–24 hours to allow the cure to draw out moisture and impart flavor. (If you have already dry-aged beef, reduce to 6–12 hours to avoid over-salting.)

After curing time, remove from refrigerator. Rinse the cure off lightly under cold running water and pat the beef completely dry with paper towels.

Coat the outside lightly with 1 tablespoon olive oil to help the pepper crust adhere. Roll the beef in additional cracked black pepper and a light dusting of smoked paprika for color (reserve any remaining cracked pepper for garnish).

Place the tenderloin on a wire rack in the refrigerator, uncovered, for 12–24 hours to form a dry outer pellicle. This step firms the exterior and concentrates flavors.

Slice thin

Using a very sharp slicing knife, trim off any overly dried edges. Chill the meat briefly (15–20 minutes) to firm for cleaner slices. Slice the bresaola as thinly as possible (paper-thin, 1–2 mm) against the grain. Aim for uniform translucent ribbons.

Arrange slices on a chilled plate in slightly overlapping ribbons or rosettes.

Finish and garnish

Drizzle each plate with 1–2 teaspoons extra-virgin olive oil and lightly squeeze a few drops of fresh lemon over the meat. Zest a small amount of lemon over the top for brightness.

Scatter microgreens or a small pile of arugula alongside or over the meat. Finish with Parmigiano-Reggiano shavings, a light sprinkle of flaky sea salt and a small crack of black pepper.

Serve immediately as an antipasto course with crusty bread or grissini, or cover and chill for up to 2 hours before serving. Consume within the day for best texture and flavor.