Wagyu Beef Carpaccio Recipe
Tomato, cucumber & pepper salpicón, tallow aioli, chive, beef foam
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Ingredients
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Wagyu Beef
Tomato, Cucumber & Pepper Salpicón
Tallow Aioli
Beef Foam
Garnish
Method
Preparation of Wagyu Beef
- 1
Slice the Beef
Using a sharp knife, slice the Wagyu beef tenderloin as thinly as possible (ideally around 2 mm thick). Place the slices between two sheets of plastic wrap and gently pound them to ensure uniform thickness.
- 2
Chill the Beef
Place the pounded beef slices in the refrigerator to chill while you prepare the other components.
Preparing the Salpicón
- 3
Mix the Vegetables
Dice the tomato, cucumber, red bell pepper, and red onion into small, uniform pieces and place them in a bowl.
- 4
Dress the Salpicón
Add lime juice, olive oil, salt, and black pepper to the diced vegetables. Toss gently to combine and allow to marinate for at least 10 minutes.
Making the Tallow Aioli
- 5
Prepare the Aioli Base
In a mixing bowl, combine the egg yolk, minced garlic, and lemon juice. Whisk together until well combined.
- 6
Incorporate the Tallow
Gradually add the beef tallow while whisking continuously until the mixture emulsifies and thickens. Season with salt to taste.
Preparing the Beef Foam
- 7
Heat the Beef Stock
In a saucepan, heat the beef stock over medium heat until warm.
- 8
Add Lecithin
Sprinkle lecithin into the warm beef stock and use an immersion blender to blend until foamy. Set aside.
Assembly
- 9
Plate the Beef
On a serving plate, lay out the chilled Wagyu beef slices in an overlapping pattern.
- 10
Add the Salpicón
Spoon the tomato, cucumber, and pepper salpicón over the beef slices.
- 11
Drizzle with Aioli
Dot the tallow aioli around the plate for added flavor.
- 12
Add the Foam
Spoon the beef foam over the dish, allowing it to sit lightly on the salpicón.
- 13
Garnish
Finely chop the chives and sprinkle them over the dish for a fresh touch.
