Wagyu Carpaccio with Cucumber and Shallots
Makes 4 Servings
This recipe offers a range of textures and flavors, from beefy, luxuriously tender wagyu tenderloin to crisp potato chips, from pickled cucumber and shallots to raw versions of the same produce.
INGREDIENTS
- 1/2 lb. Grass-fed Wagyu Tenderloin
- 1/4 of an English Cucumber
- 1 Shallot
- Seasoned Rice Wine Vinegar
- 2 Tbsp Olive Oil
- White Pepper Flowers or Purple Pepper Flowers
- Potato Chips
DIRECTIONS
1
Wrap the tenderloin tightly in plastic wrap and place in the freezer for two hours.
2
Very finely dice (brunoise) the cucumber and shallot. Reserve half of each, holding them in the refrigerator until needed. Place the other half of each in separate small bowls, adding the vinegar just until covered. Let them pickle in the vinegar for at least 20 minutes.
3
Remove the tenderloin from the freezer, and slice it as thinly as possible across the grain. With meat this tender, there’s usually no need to pound it out. Just place the thin slices on your cutting board, and use your fingers to press each round of meat down and out, to make it slightly thinner and larger.
4
Arrange the Wagyu slices into large circles on four dinner plates. Drizzle them with olive oil, about ½ tbsp per plate. Scatter the beef evenly with the raw and pickled shallots, the raw and pickled cucumber, and the pepper flowers. Break up the potato chips and distribute 8-10 pieces evenly over each carpaccio plate. Serve.
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