Kobe Beef Carpaccio Recipe
Recipe information
Make Kobe Beef Carpaccio in just 30m. Tarragon Mustard Vinaigrette | Arugula | Capers | Pecorino Cheese
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Ingredients
Carpaccio Ingredients
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.
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