Carpaccio Recipe
TEXAS PRIME WAGYU X, HORSERADISH RICOTTA, PICKLED BEECH MUSHROOM, 1836 OLIVE OIL
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Garnishes
Method
Preparation of Beef
- 1
Slice the Beef
Using a sharp knife, slice the Texas Prime Wagyu Beef as thinly as possible. Aim for slices around 1/8 inch thick for optimal presentation and texture.
- 2
Preparing Horseradish Ricotta
- 3
Mix Ricotta and Horseradish
In a medium bowl, combine the ricotta cheese with the prepared horseradish. Stir until well mixed and smooth. Season with a pinch of salt to taste.
Assembling the Carpaccio
- 4
Plate the Slices
Once the beef is chilled, remove it from the freezer. Arrange the beef slices in a circular overlapping pattern on a chilled plate.
- 5
Add Ricotta
Dollop the horseradish ricotta evenly over the beef slices, ensuring each slice has a bit of the ricotta.
- 6
Add Pickled Mushrooms
Scatter the pickled beech mushrooms over the beef and ricotta, adding both texture and flavor.
- 7
Drizzle with Olive Oil
Drizzle the 1836 olive oil generously over the entire carpaccio to enhance the flavors.
- 8
Finish with Garnishes
Finally, sprinkle the microgreens on top, followed by a sprinkle of sea salt, freshly cracked black pepper, and a touch of lemon zest for freshness.