Beef Carpaccio Recipe

Chill and slice

If not already paper-thin, partially freeze the Wagyu for 20–30 minutes until firm but not rock solid. Using a very sharp knife, slice as thinly as possible (about 1–2 mm). Arrange slices in a single layer on a large chilled plate, slightly overlapping.

Season the arranged slices lightly with sea salt and freshly ground black pepper. Drizzle the 2 tablespoons of extra-virgin olive oil evenly over the beef, then cover loosely with plastic wrap and place back in the fridge while you prepare the rest (5–10 minutes) so flavors settle.

Make aioli

In a small bowl, combine 1/2 cup mayonnaise, minced garlic, 2 teaspoons lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon Dijon mustard, 1 teaspoon olive oil, 1/4 teaspoon salt and a pinch (1/8 tsp) of black pepper. Whisk until smooth and taste; adjust salt or lemon to balance acidity. Refrigerate until ready to serve.

Prepare mushrooms

Clean mushrooms with a damp towel and slice as thinly as the beef. In a small bowl toss the sliced cremini with 1 teaspoon olive oil, a pinch of salt (1/8 tsp) and a pinch of pepper (1/16 tsp). Let sit 2–3 minutes to macerate; this softens them and brings out flavor.

Dress arugula

Toss the 2 cups arugula with the juice of 1/2 lemon (about 1 tsp) and a light drizzle (~1/2 teaspoon) olive oil just to lightly coat. Season with a small pinch of salt. Keep the dressed arugula chilled until plating.

Plate carpaccio

Remove the beef from the fridge. Arrange the dressed arugula in small piles across the beef slices (or place a loose bed under the slices if preferred). Scatter the thinly sliced cremini evenly over the beef and arugula.

Dot or thinly spread small quenelles (half-teaspoon sized) of lemon aioli across the plate — aim for 6–8 small dollops. Shave Parmigiano-Reggiano over the top using a vegetable peeler to create delicate ribbons (about 0.5 oz distributed).

Finish with the aged balsamic: either lightly drizzle 1 teaspoon across the plate in thin lines or dot it sparingly so it complements but doesn't overwhelm the beef. Add optional microgreens or extra arugula for color.

Taste a small bite to check seasoning and add a final sprinkle of sea salt or a few grinds of black pepper if desired. Serve immediately while beef is cool.