Wagyu Beef Carpaccio* Recipe
45 shaved truffle rosemary watercress. fried caper pickled shallot cereal bread crisp · truffle mushroom vinaigrette
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Ingredients
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Main Ingredients
Vinaigrette
Method
Preparation
Prepare the Wagyu Beef
Using a sharp knife, slice the Wagyu beef as thinly as possible. Arrange the slices on a large plate in a single layer, overlapping slightly.
Pickle the Shallots
Thinly slice the shallots and place them in a small bowl. Pour enough vinegar to cover them and let them sit for at least 30 minutes to pickle.
Toast the Cereal Bread
Toast the cereal bread slices until golden brown. Allow them to cool, then break into crisp pieces.
Vinaigrette Preparation
Make the Vinaigrette
In a blender, combine the fresh mushrooms, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth and adjust seasoning if necessary.
Assembly
Assemble the Carpaccio
Drizzle the truffle oil over the arranged Wagyu beef. Sprinkle the fresh rosemary over the top, followed by the watercress, fried capers, and pickled shallots.
Finish with Vinaigrette
Drizzle the truffle mushroom vinaigrette over the assembled carpaccio. Serve immediately with the crisp cereal bread on the side.