Wagyu Beef Carpaccio Recipe

Preparation Steps

1. 1

   Prepare the Wagyu Beef

   Wrap the Wagyu beef tenderloin tightly in plastic wrap and place it in the freezer for about 30 minutes to firm it up, making it easier to slice thinly.

2. 2

   Slice the Beef

   Once firm, remove the beef from the freezer and slice it as thinly as possible using a sharp knife. Arrange the slices on a chilled plate in a single layer.

3. 3

   Prepare the Baby Artichokes

   Trim the baby artichokes by removing the tough outer leaves and cutting off the tops. Slice them thinly and place them in a bowl of water with lemon juice to prevent browning.

4. 4

   Make the Dressing

   In a small bowl, whisk together the Dijon mustard, olive oil, lemon juice, salt, and black pepper until well combined.

5. 5

   Assemble the Carpaccio

   Scatter the sliced baby artichokes over the Wagyu beef. Drizzle the mustard dressing evenly over the top.

6. 6

   Finish with Cheese and Garnish

   Using a vegetable peeler, shave the Parmesan Reggiano over the top of the carpaccio. Finish with a sprinkle of microgreens for garnish.