Carpaccio Texano Recipe

Carpaccio Directions

1. 1

   Prepare the Beef

   Freeze the Wagyu beef tenderloin for about 30 minutes until it's firm but not frozen solid. This will make it easier to slice thinly.

2. 2

   Slice the Beef

   Using a sharp knife, thinly slice the chilled Wagyu beef tenderloin and arrange the slices on a large serving plate in an overlapping pattern.

3. 3

   Prepare the Saffron Aioli

   In a small bowl, combine the lemon juice, saffron strands, and mayonnaise. Mix well until fully combined and set aside.

4. 4

   Make Parmesan Crisps

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place small mounds of grated Parmesan cheese on the parchment, flattening them slightly. Bake for 5-7 minutes until golden and crispy. Allow to cool before serving.

5. 5

   Prepare the Jalapeños

   Slice the jalapeños thinly, removing the seeds if you prefer less heat.

6. 6

   Assemble the Salad

   In a bowl, toss the arugula with the Tuscan extra virgin olive oil, salt, and black pepper to taste. Place the arugula mixture over the sliced beef.

7. 7

   Garnish and Serve

   Drizzle the saffron aioli over the carpaccio, sprinkle with Grana Padano cheese, and top with sliced jalapeños. Serve with Parmesan crisps on the side.