Wagyu Beef Carpaccio Recipe
Make Wagyu Beef Carpaccio Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Main Ingredients
Method
Preparation
Prepare the Beef
Wrap the Wagyu beef tenderloin in plastic wrap and place it in the freezer for about 30 minutes. This will make it easier to slice thinly.
Slice the Beef
Once the beef is firm but not completely frozen, remove it from the freezer. Using a sharp knife, slice the beef as thinly as possible against the grain. Aim for slices that are about 1-2 mm thick.
Assembly
Plate the Carpaccio
On a large serving platter, arrange the slices of Wagyu beef in a single layer, slightly overlapping them.
Add the Arugula
Scatter the arugula over the beef slices, ensuring even coverage.
Garnish with Cheese and Capers
Sprinkle the shaved Parmesan cheese and capers evenly over the top of the arugula.
Dress the Carpaccio
In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice. Drizzle this mixture over the entire dish.
Season
Finish with a sprinkle of sea salt and freshly cracked black pepper according to taste.
