Wagyu Beef Carpaccio Recipe

Inspired by BOTANIST

Time1h

Serves2

green mole, pumpkin seeds, shishito peppers

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Ingredients

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Beef

7.05 oz (200 grams) Wagyu beef tenderloin

Toppings

1 3/4 oz (50 grams) Pumpkin seeds, toasted3 1/2 oz (100 grams) Shishito peppers

Method

Preparation

Prepare the Beef

Place the Wagyu beef tenderloin in the freezer for about 30 minutes until firm. This will make it easier to slice thinly.

Make the Green Mole

In a blender, combine cilantro, jalapeño, garlic, lime juice, olive oil, and salt. Blend until smooth, adjusting seasoning to taste.

Cooking

Cook the Shishito Peppers

Heat a skillet over medium-high heat. Add the shishito peppers and cook for about 5-7 minutes until blistered and charred. Remove from heat and set aside.

Slice the Beef

Once the beef is firm, slice it thinly against the grain using a sharp knife. Arrange the slices on a plate.

Assembly

Assemble the Carpaccio

Drizzle the green mole over the arranged beef slices. Sprinkle the toasted pumpkin seeds and add the blistered shishito peppers on top. Serve immediately.