Wagyu Carpaccio

30 minutes

Leicht

2 people

Carpaccio made from Wagyu fillet is a special treat that offers an incomparable taste experience thanks to the fine marbling of the meat. The frozen meat can be effortlessly cut into wafer-thin slices after a short defrosting time. With high-quality olive oil, lemon juice, parmesan and fresh rocket, this dish becomes an elegant starter. If you like, you can also refine the carpaccio with fried mushrooms..

Ingredients

150 g Wagyu fillet steak
3 tbsp olive oil
Juice of half a lemon
30 g Parmesan (in shavings)
30 g fresh arugula
freshly ground pepper
Salt

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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Remove the frozen Wagyu fillet steak from the freezer and leave to defrost in the fridge for 2-3 hours.
As soon as the meat has thawed, place it on a cutting board. Using a sharp knife or a food processor, cut the meat into very thin slices.
Place the thin slices of meat between two layers of cling film. Using a flattening iron or a heavy pot, carefully pound until the slices are nice and thin.
Divide the plated meat slices between two plates. Drizzle with olive oil and sprinkle evenly with lemon juice. Season to taste with salt and pepper.
Place the rocket in the middle of the plates and sprinkle the Parmesan shavings evenly over the carpaccio.

Tip: Roasted mushrooms are a delicious addition to carpaccio. To do this, finely slice about 100 g of champignons or porcini mushrooms. Heat a little olive oil in a pan and fry the mushrooms over a medium heat until golden brown. Season lightly with salt and pepper. Spread the fried mushrooms over the carpaccio or arrange around the rocket. The mushrooms bring a warm, earthy note to the dish, which harmonizes wonderfully with the freshness of the lemon juice and the tender meat.