Wagyu Carpaccio & Horseradish Cream - Wagyu Beef Recipe

Ingredients: 
Wagyu Carpaccio - Wagyu Beef Recipe
  • Firstlight Wagyu fillet, ribeye or sirloin 200-300gm
  • 50gm baby capers
  • 4 marinated globe artichokes (sliced, crumbed and shallow fried)
  • Italian parsley
  • Parmigianno Reggiano
  • Lemon
  • Salt & pepper
  • Extra virgin olive oil
Horseradish Cream
  • 1 Tbsp Mandy's horseradish
  • 1 root fresh horseradish - grated (optional)
  • 150ml cream
  • salt & pepper to taste
  • 30ml Cab Sauv vinegar
  • 1 tsp sugar


Method: 
  1. Trim outside fat off Wagyu. Place flat on glad wrap and roll to make a sausage shape.
  2. Twish at both ends and roll until very tight. Freeze. - Wagyu Beef Recipe
  3. Once beef is completely frozen unpeel glad wrap then slice pieces either with a sharp knife or slicer nice and thin.
  4. Place onto place. Season beef with salt and pepper.
  5. For the horseradish cream, whip cream to soft peak. Add horseradish and other ingredients, mix together. Season to taste.
  6. Spoon the horseradish cream on top of the beef. Sprinkle with baby capers. Place fried artichokes around, add shaved reggiano and Italian parsley.
  7. Drizzle with extra virgin olive oil, garnish with lemon cheek.- Wagyu Beef Recipe