Name: Vic & Anthony's Steakhouses A5 Japanese Wagyu Carpaccio Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 0.5 pounds A5 Japanese Wagyu Tenderloin; 1 cup Pickled Beech Mushrooms; 12 pieces Crostini; 2 tablespoons Olive Oil; 1 tsp Sea Salt; to taste Fresh Black Pepper; 0.5 cup Microgreens (for garnish)

Hot sake (L)

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SPANISH OIL DIP

Tenderloin, Pickled Beech Mushrooms, Crostini, Olive Oil

Wrap the A5 Japanese Wagyu tenderloin tightly in plastic wrap and place it in the freezer for about 30 minutes. This will firm it up, making it easier to slice thinly.

Prepare the Wagyu

Once firm, remove the tenderloin from the freezer. Using a sharp knife, slice the meat as thinly as possible. Aim for slices about 1/8 inch thick.

Slice the Tenderloin

Arrange the sliced Wagyu on a large plate or platter in a single layer. Drizzle with olive oil and sprinkle with sea salt and fresh black pepper.

Prepare the Dish

Top the Wagyu slices with pickled beech mushrooms and garnish with microgreens.

Add the Toppings

Serve the Wagyu carpaccio with crostini on the side for a delightful crunch.

Serve with Crostini

A5 Japanese Wagyu Tenderloin

Pickled Beech Mushrooms

Crostini

Olive Oil

Sea Salt

Fresh Black Pepper

Microgreens (for garnish)

A5 Japanese Wagyu Carpaccio

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Make A5 Japanese Wagyu Carpaccio Recipe in just 45m. Tenderloin, Pickled Beech Mushrooms, Crostini, Olive Oil

A5 Japanese Wagyu Carpaccio Recipe

Ingredients

Main Ingredients

Method

Preparation Instructions

Prepare the Wagyu

Slice the Tenderloin

Prepare the Dish

Add the Toppings

Serve with Crostini

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