How to make an EASY Wagyu Beef Carpaccio | Packed with truffle flavors

wagyu beef

💰Cheaper: sirloin steak

Sirloin steak offers a similar texture at a lower price.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with a similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

capers

💰Cheaper: green olives

Green olives provide a similar briny flavor.

Trim the wagyu tenderloin by removing silver skin and excess fat.

Roll the trimmed tenderloin in cling wrap and place it in the freezer for about 90 minutes until hardened but not frozen solid.

Finely dice half a red onion and Italian parsley.

Remove capers from their brine and set aside.

After 90 minutes, take the tenderloin out of the freezer and unwrap it from the plastic wrap.

Using a sharp knife, slice the wagyu tenderloin into as thin slices as possible.

Place the slices on a piece of parchment paper, then cover with another piece of parchment paper and roll to make them even thinner.

Arrange the tenderloin slices on a plate, adding plenty of red onions and capers on top.

Season with Jacobson's truffle salt and add truffle shavings for extra flavor.

Drizzle with good olive oil and garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens