Wagyu Beef Carpaccio Recipe
crispy shallots, fried capers, arugula, mustard aioli, shaved parmigiano, garlic toast
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef and Toppings
Mustard Aioli
Garlic Toast
Method
Preparation
- 1
Make the Mustard Aioli
In a bowl, combine mayonnaise, Dijon mustard, minced garlic, lemon juice, salt, and black pepper. Mix until smooth. Adjust seasoning to taste.
- 2
Prepare the Garlic Toast
Preheat the oven to 375°F (190°C). Slice the baguette in half lengthwise. In a small bowl, mix softened butter with minced garlic. Spread the garlic butter on the cut sides of the bread. Place on a baking sheet and toast in the oven for about 10 minutes or until golden.
Assembly
- 3
Plate the Carpaccio
Thinly slice the Wagyu beef and arrange on a serving platter. Top with crispy shallots, fried capers, and arugula. Drizzle with the mustard aioli and finish with shaved Parmigiano-Reggiano.
- 4
Serve
Serve the carpaccio immediately with garlic toast on the side.
