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Ingredients
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Carpaccio Ingredients
Method
Preparation Directions
- 1
Prepare the Beef
Wrap the Wagyu beef tenderloin tightly in plastic wrap and freeze for about 1 hour until firm. This will make it easier to slice thinly.
- 2
Slice the Beef
Once firm, remove the beef from the freezer and unwrap. Use a sharp knife to slice the beef as thinly as possible. Arrange the slices on a chilled plate in an overlapping pattern.
- 3
Prepare the Brown Butter
In a small saucepan, melt the butter over medium heat. Continue cooking until the butter foams and turns a golden brown color, about 3-5 minutes. Remove from heat and let cool slightly.
- 4
Add Flavor
Stir in the fresh tarragon leaves and lemon juice into the brown butter, mixing well.
- 5
Assemble the Carpaccio
Drizzle the brown butter mixture over the sliced Wagyu beef. Season with sea salt and freshly ground black pepper. Top with arugula and shaved Parmesan cheese.
- 6
Serve
Serve immediately, drizzling with extra olive oil if desired.