Wagyu Beef Carpaccio* Recipe

Partially freeze the beef

Place the trimmed Wagyu in its packaging or a zip-top bag and put it in the coldest part of the freezer for 25–40 minutes until the beef is firm but not rock solid. This makes it easier to slice paper-thin.

Slice the beef

Using a very sharp chef's knife or slicer, remove the beef from the freezer. On a clean cutting board, slice the meat across the grain into the thinnest possible slices (aim for about 1 mm thickness). If using a sharp knife, hold the slices steady and use long, even strokes. If slices are too large, trim to approximately 3–4 inch rounds.

Arrange on plates

Loosely fan or overlap the thin slices on chilled plates, leaving a little space in the center for greens and garnishes. Work quickly so the beef stays cool.

Prepare dressing

In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, and white truffle oil (if using). Season with half the sea salt flakes and half the black pepper. Taste and adjust — the dressing should be bright with a gentle oil mouthfeel.

Dress the beef

Using a spoon, drizzle the dressing sparingly over the arranged beef slices so each slice gets a light coating. Alternatively, lightly brush the dressing with a pastry brush for even coverage. Reserve any extra dressing for the greens.

Prepare greens

If using arugula or microgreens, toss them very gently with a teaspoon of the prepared dressing to wilt slightly and season. Spread a small nest of dressed greens in the center of each plate or scatter lightly over the carpaccio.

Add accent flavors

Distribute the rinsed capers sparingly over the beef, and add pickled shallots or thin red onion slices where desired. Scatter shaved Parmesan across the slices for texture and savory contrast. If using microgreens, add them for color and mild herbaceousness.

Final seasoning

Finish each plate with the remaining sea salt flakes and freshly ground black pepper to taste. Sprinkle the lemon zest and snipped chives over the top for brightness.

Serve immediately on chilled plates with any remaining dressing on the side. Recommend pairing with thin crostini or just a small fork and a chilled white wine or Champagne. Consume promptly since the dish is raw and best enjoyed fresh.