Australian Wagyu Carpaccio Recipe

Chill and slice

Place the wagyu in the freezer for 20–30 minutes until slightly firm but not frozen solid — this makes it much easier to slice paper-thin. Using a very sharp knife, trim any silver skin and thin outer fat, then slice across the grain into 1–2 mm (very thin) slices. If desired, place slices between two sheets of cling film and gently pound with a flat meat mallet to even them out. Arrange slices on a single layer on a chilled serving platter, slightly overlapping.

Lightly brush or drizzle 2 tablespoons extra-virgin olive oil over the meat, then season sparingly with the 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Set aside while you finish other components so flavors marry for 10–15 minutes at cool room temperature (do not leave at warm room temperature for long).

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon prepared horseradish, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon Dijon mustard, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk until smooth.

Taste and adjust: add up to another 1/2 teaspoon horseradish for more heat, or a little more lemon juice for brightness. Stir in 1 teaspoon extra-virgin olive oil to smooth the texture. Transfer to a piping bag or small squeeze bottle for neat dots/lines on the plated carpaccio.

Rinse the salt-packed capers under cold water, then pat dry thoroughly with paper towels. Heat 1/2 cup neutral oil in a small heavy-bottomed skillet over medium-high heat until shimmering (about 175–190°C / 350–375°F if you have a thermometer).

Add the drained capers in a single layer; they will sputter. Fry for 30–60 seconds until they puff slightly and turn a shade darker and crisp — watch closely, they burn fast. Use a slotted spoon to transfer to a paper towel lined plate and immediately sprinkle with 1/8 teaspoon fine sea salt. Let cool; they will become crispier as they cool.

Toss 2 cups baby arugula with 1 tablespoon extra-virgin olive oil, 1/2 tablespoon fresh lemon juice, 1/4 teaspoon flaky sea salt and 1/8 teaspoon freshly ground black pepper in a bowl just to coat. Keep chilled until plating.

Using a vegetable peeler, shave the 60 g Manchego into thin ribbons or small shards. Reserve for finishing the plate.

Preheat oven to 200°C (400°F). Lightly butter each baguette slice on one side with the softened butter. Arrange on a baking sheet, buttered side up, and toast in the oven 5–7 minutes until golden and crisp. Remove and let cool slightly. Alternatively, toast under a broiler 1–2 minutes, watching carefully.

Place the platter of wagyu carpaccio on the table. Dot or lightly drizzle the lemon–horseradish aïoli across the meat in small amounts — aim for balance so the aïoli complements rather than overwhelms.

Scatter the dressed arugula in small piles over and around the beef. Sprinkle the crispy capers evenly over the carpaccio for pops of briny crunch.

Distribute the Manchego shavings across the carpaccio, and finish with a thin drizzle of extra-virgin olive oil if desired and a final pinch of flaky sea salt and freshly ground black pepper to taste.

Serve immediately with the warm toast points on the side so guests can take a slice, add a piece of beef, a little aïoli, some arugula and crispy caper, fold or eat open-faced.