Wagyu Beef Carpaccio Recipe

Name: Masa Mesas WAGYU BEEF CARPACCIO Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 0.25 lb Wagyu beef (very cold, sashimi-grade); 1 cup Arugula (young, washed & dried); 0.25 cup Parmigiano-Reggiano (shaved); 0.25 cup Pickled red onion (thinly sliced); 1 tsp Hand-cracked black pepper; 0.5 tsp Fleur de sel (or flaky sea salt); 2 tbsp Extra-virgin olive oil (EVOO); 1 tbsp Saba (grape must reduction) or aged balsamic; 3 tbsp Truffled aioli; 0.5 tbsp Lemon juice (fresh); 0.5 cup Mayonnaise (preferably neutral oil); 0.5 tsp Black truffle oil; 0.25 tsp Garlic (minced, optional mild); 0.5 tsp Lemon juice (fresh); 0.125 tsp Salt

Inspired by Masa Mesa

Time30m

Serves2

shaved parm, hand-cracked pepper, truffled aioli, Saba, EVOO, Fleur de Sel, arugula, pickled onion

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Ingredients

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Carpaccio & Garnish

1/4 lb Wagyu beef (very cold, sashimi-grade)

1 cup Arugula (young, washed & dried)

1/4 cup Parmigiano-Reggiano (shaved)

1/4 cup Pickled red onion (thinly sliced)

1 tsp Hand-cracked black pepper

1/2 tsp Fleur de sel (or flaky sea salt)

Dressings & Finishes

2 tbsp Extra-virgin olive oil (EVOO)

1 tbsp Saba (grape must reduction) or aged balsamic

3 tbsp Truffled aioli

1/2 tbsp Lemon juice (fresh)

Truffled Aioli (if making fresh)

1/2 cup Mayonnaise (preferably neutral oil)

1/2 tsp Black truffle oil

1/4 tsp Garlic (minced, optional mild)

1/2 tsp Lemon juice (fresh)

1/8 tsp Celtic sea salt

Method

Truffled Aioli (if making fresh)

Make aioli

Whisk together 1/2 cup mayonnaise, 1/2 tsp black truffle oil, 1/4 tsp minced garlic (optional), 1/2 tsp fresh lemon juice and 1/8 tsp salt until smooth. Taste and adjust truffle oil in small increments to avoid overpowering. Refrigerate until assembly.

Carpaccio & Garnish

Prepare beef

Place chilled Wagyu on a cutting board. If not pre-sliced, freeze for 20–30 minutes until very firm but not rock solid (this helps paper-thin slicing). Using a very sharp knife, slice across the grain as thinly as possible (aim for translucent slices). Arrange slices in a single layer on a large chilled plate, slightly overlapping in a circular or fan pattern.

Dress arugula

Toss the 1 cup arugula with 1/2 tbsp lemon juice and 1 tbsp EVOO, just to lightly coat. Season to taste with a pinch of fleur de sel.

Place garnishes

Scatter the dressed arugula lightly over the beef (center or side), then dot or arrange pickled red onion slices across the carpaccio. Using a vegetable peeler, shave Parmigiano-Reggiano over the top to distribute about 1/4 cup of curls.

Finish with sauces

Using a spoon or small squeeze bottle, place small quenelles or dots of truffled aioli (about 3 tbsp total) over the beef—space them evenly. Drizzle 1 tbsp EVOO lightly over the entire plate. Then drizzle 1 tbsp Saba in a thin ribbon or dots for sweet acidity.

Season & serve

Sprinkle the hand-cracked black pepper evenly (about 1 tsp) and finish with 1/2 tsp fleur de sel distributed lightly. Serve immediately while beef is cool. Provide small forks or spoons so diners can get a bit of beef, aioli, arugula, onion and cheese in each bite.