Wagyu Beef Carpaccio Recipe
oven dried tomatoes, grana padana, truffle-dijon aioli, crispy capers, grilled artisan sourdough
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Ingredients
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Main Ingredients
Truffle-Dijon Aioli
Method
Preparation
- 1
Prepare the Wagyu Beef
Slice the Wagyu beef into thin carpaccio-style slices and arrange them on a large serving plate.
- 2
Make the Truffle-Dijon Aioli
In a small bowl, whisk together the mayonnaise, Dijon mustard, truffle oil, and minced garlic until smooth. Set aside.
- 3
Crispy Capers
Heat a small amount of oil in a pan over medium heat. Add the capers and fry until crispy. Remove and drain on paper towels.
- 4
Prepare Sourdough
Grill or toast the artisan sourdough slices until golden and crispy.
- 5
Assemble the Dish
Top the Wagyu beef with oven-dried tomatoes, a sprinkle of Grana Padano cheese, and crispy capers. Serve with the truffle-Dijon aioli and grilled sourdough on the side.