This CARPACCIO Recipe is Next Level

Introduce the dish and the quality of the meat being used, which is wagyu beef tenderloin.

Slice the wagyu beef tenderloin very thinly using a sharp knife.

Place the sliced beef in the freezer for 10 minutes to firm it up for easier slicing.

Prepare the kamado grill for cold smoking by adding wet wood chips and setting up airflow for smoke without heat.

Cold smoke the beef until it turns brown on the outside, indicating it has absorbed smoke flavor.

Plate the thinly sliced smoked beef on a nice plate.

Season the beef with finishing salt and fresh ground black pepper.

Make a sauce by mixing mayonnaise, sherry vinegar, garlic, and parsley, then drizzle it over the beef.

Prepare a salad with arugula, olive oil, white wine vinegar, salt, and pepper, and mix it well before placing it in the center of the plate.

In a hot pan, toast pine nuts with salt until browned, then add them to the plated carpaccio.

Shave parmesan cheese over the top of the carpaccio before serving.

Equipment Needed

Spice Level:

Dietary