Wagyu Carpaccio Recipe
Truffle aioli, horseradish, caper berries
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Ingredients
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Wagyu Carpaccio
Method
Preparation
- 1
Prepare the Truffle Aioli
In a mixing bowl, combine the mayonnaise, truffle oil, and freshly grated horseradish. Mix well until the ingredients are fully incorporated. Season with salt and pepper to taste. Set aside.
- 2
Arrange the Carpaccio
On a large serving plate, arrange the thinly sliced Wagyu beef in an overlapping pattern to create a beautiful presentation.
- 3
Add Toppings
Drizzle the truffle aioli over the Wagyu beef. Scatter the caper berries evenly over the top.
- 4
Garnish and Serve
Garnish with arugula or microgreens. Serve immediately with additional truffle aioli on the side.