Wagyu Beef Carpaccio Recipe

Time1h

Serves2

fresh truffles, cured egg, parmesan, arugula

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Ingredients

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1
Chill the Beef
Place the Wagyu beef tenderloin in the freezer for about 30 minutes to firm it up, making it easier to slice thinly.
2
Prepare the Arugula
Wash and dry the arugula leaves. Set them aside for plating.
3
Cure the Egg Yolks
If you haven't done so already, cure the egg yolks by placing them in a mixture of salt and sugar for 4-5 days. Rinse and dry before using.

4
Slice the Beef
Remove the beef from the freezer and slice it as thinly as possible using a sharp knife. Arrange the slices on a chilled plate in a circular pattern.
5
Add Toppings
Shave fresh truffles evenly over the beef slices. Grate the cured egg yolks and sprinkle them over the top.
6
Dress the Dish
Drizzle the olive oil over the beef and season with sea salt and freshly cracked black pepper.
7
Finish with Parmesan and Arugula
Use a microplane to finely grate the Parmesan cheese over the dish. Finally, scatter the arugula leaves over the carpaccio.