Wagyu Beef Carpaccio* Recipe
Cured yolk, truffle-parmesan aioli, micro arugula, lemon
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Wagyu Beef
Thinly slice the Wagyu beef as thinly as possible using a sharp knife. Arrange the slices on a plate, slightly overlapping them.
- 2
Cure the Egg Yolks
In a small bowl, combine the egg yolks with salt and let them sit in the refrigerator for 24 hours to cure.
- 3
Make the Truffle-Parmesan Aioli
In a mixing bowl, whisk together the mayonnaise, truffle oil, grated Parmesan cheese, and a squeeze of lemon juice. Season with salt and black pepper to taste.
- 4
Assemble the Carpaccio
Drizzle the truffle-parmesan aioli over the arranged Wagyu beef slices. Grate the cured yolk over the top.
- 5
Garnish
Top with micro arugula and additional lemon wedges on the side. Finish with a sprinkle of salt and freshly cracked black pepper.
