Westholme Wagyu Carpaccio Recipe
Make Westholme Wagyu Carpaccio Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients for Westholme Wagyu Carpaccio
Method
Directions for Westholme Wagyu Carpaccio
- 1
1. Chill and prep
Place the Wagyu beef in the refrigerator or freezer for 15-20 minutes to firm the slices for clean, ultra-thin cuts. Have a chilled plate ready.
- 2
2. Plate the beef
Arrange the Wagyu slices on the chilled plate in a single, slightly overlapped layer, forming a circular or rectangular bed.
- 3
3. Add brightness
Evenly drizzle lemon juice over the beef slices to brighten the flavor.
- 4
4. Dress with oil
Drizzle extra-virgin olive oil over the beef in a thin, even stream.
- 5
5. Season lightly
Sprinkle sea salt and freshly ground black pepper to taste.
- 6
6. Parmigiano finish
Shave Parmigiano-Reggiano over the slices to create delicate flakes.
- 7
7. Greens and capers
Arrange arugula around the beef and scatter capers on top for briny contrast.
- 8
8. Optional zest and serve
If using, sprinkle lemon zest over the carpaccio. Serve immediately with extra lemon wedges on the side.
