Wagyu Beef Carpaccio Recipe
premium all natural wagyu / fried capers/ pickled onions/baby tomatoes / arugula / parmesan/house vinaigrette / green goddess aioli / crostini
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Wagyu Beef
Slice the Wagyu beef as thinly as possible using a sharp knife or a meat slicer. Arrange the slices on a large serving plate, slightly overlapping them.
- 2
Fry the Capers
In a small pan, heat a tablespoon of olive oil over medium heat. Add the capers and fry until they become crispy, about 2-3 minutes. Remove and drain on paper towels.
- 3
Pickle the Onions
In a small bowl, combine thinly sliced red onions with a mixture of equal parts vinegar and water, add a pinch of salt and let it sit for at least 30 minutes to pickle.
- 4
Prepare the Baby Tomatoes
Halve the baby tomatoes and set aside. You can drizzle a little olive oil and season with salt and pepper if desired.
- 5
Prepare the Arugula
Rinse the arugula under cold water and pat dry. This will add a fresh crunch to your carpaccio.
- 6
Grate the Parmesan
Using a grater, grate the Parmesan cheese finely and set aside.
- 7
Toast the Crostini
Preheat the oven to 375°F (190°C). Place the crostini on a baking sheet and toast in the oven for about 5-7 minutes until golden brown.
Assembly
- 8
Assemble the Carpaccio
On the plate with the sliced Wagyu, scatter the fried capers, pickled onions, halved baby tomatoes, and arugula evenly over the beef.
- 9
Add Finishing Touches
Drizzle the house vinaigrette and green goddess aioli over the top. Finish with a sprinkle of grated Parmesan cheese.
- 10
Serve
Serve the carpaccio immediately with toasted crostini on the side for dipping.
