Kobe Beef Carpaccio Recipe
Tarragon Mustard Vinaigrette | Arugula | Capers | Pecorino Cheese
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Ingredients
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Carpaccio Ingredients
Method
Preparation Instructions
- 1
Prepare the Vinaigrette
In a small bowl, whisk together the Dijon mustard, chopped tarragon, red wine vinegar, olive oil, salt, and black pepper until well combined. Set aside.
- 2
Slice the Beef
Using a sharp knife, slice the Kobe beef tenderloin as thinly as possible. If needed, freeze the beef for about 30 minutes before slicing to make it easier.
- 3
Plate the Carpaccio
Arrange the beef slices on a serving plate, slightly overlapping them. Drizzle some of the tarragon mustard vinaigrette over the beef.
- 4
Add Toppings
Top the beef with a handful of arugula, sprinkle capers over, and shave the Pecorino cheese on top.
- 5
Serve
Drizzle a bit more vinaigrette over the entire dish before serving.