Snake River Farms Wagyu Beef Carpaccio Recipe
Fenugreek crust, arugula, parmesan, lemon oil
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Ingredients
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Carpaccio Ingredients
Method
Preparation Steps
- 1
Prepare the Beef
Wrap the Wagyu beef tenderloin tightly in plastic wrap and freeze for about 1-2 hours, or until firm but not completely frozen for easier slicing.
- 2
Make Fenugreek Crust
In a dry skillet over medium heat, toast the fenugreek seeds until fragrant, about 2-3 minutes. Allow to cool, then grind into a fine powder using a spice grinder.
- 3
Slice the Beef
Once the beef is firm, remove from the freezer and slice as thinly as possible using a sharp knife.
- 4
Coat Beef with Fenugreek
Lightly coat each slice of beef with the ground fenugreek, ensuring an even layer on both sides.
- 5
Plate the Carpaccio
Arrange the fenugreek-coated beef slices on a serving platter in a single layer.
- 6
Add Arugula and Parmesan
Top the beef slices with fresh arugula and shaved Parmesan cheese.
- 7
Drizzle with Lemon Oil
Drizzle the lemon oil over the top of the carpaccio and season with salt and pepper to taste.
- 8
Serve Immediately
Serve the carpaccio immediately as an appetizer, enjoying the rich flavors of the Wagyu beef and the freshness of the toppings.