Wagyu Beef Carpaccio Recipe

Partially freeze beef

Place the trimmed Wagyu in the coldest part of the freezer (or in a shallow baking tray in the refrigerator freezer) for 25–40 minutes until firm but not solid. The beef should be firm enough to slice paper-thin.

Slice beef very thin

Using a sharp slicing knife, slice the partially frozen Wagyu against the grain as thinly as possible (aim for translucent slices about 1–2 mm). If you have a mandoline with a meat blade or a meat slicer, use it. As you slice, arrange pieces on a single layer on a chilled serving plate, slightly overlapping to create an even carpet of beef.

Season base

Lightly sprinkle the arranged beef with the kosher salt and a small amount of freshly ground black pepper. Keep seasoning modest so it doesn't overpower the Wagyu's delicate flavor.

Make dressing

In a small bowl, whisk together the lemon juice, white balsamic vinegar, Dijon mustard and minced shallot. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify into a light vinaigrette. Stir in the chopped capers and chopped parsley. Taste and adjust: add a little more lemon if you want brighter acidity or a pinch of salt if needed.

Dress the beef

Using a spoon, lightly drizzle about two-thirds of the vinaigrette over the beef in thin streams so each slice gets a touch. Avoid pooling liquid; the goal is to complement, not soak, the meat.

Add finishing touches

Scatter the Parmigiano-Reggiano shavings across the carpaccio. Add microgreens or baby arugula sparingly around or atop the slices. Finish with a few small drops of truffle oil if using, and sprinkle flaky sea salt and the remaining freshly ground black pepper to taste.

Toast bread

Brush the baguette/sourdough slices lightly with melted butter or olive oil. Toast in a preheated 200°C (400°F) oven for 5–8 minutes or until crisp and golden. Serve alongside the carpaccio so guests can place a slice of beef on toast.

Serve immediately: carpaccio is best enjoyed right after dressing. Offer extra vinaigrette, flaky salt and freshly ground pepper at the table. Leftovers are not recommended; store any unused raw Wagyu separately and consume within 24 hours following food-safety guidelines.