Wagyu Carpaccio

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Carpaccio is the perfect summer appetizer to share with your steak-loving friends and family. Even if rare beef is not usually your thing, the thinly sliced raw wagyu is melt-in-your-mouth tender with a delicate flavour that’s wonderfully complemented by the tangy, peppery flavours of the sauce & greens. Because you’re serving the beef raw, kitchen hygiene is critical – clean hands, surfaces, and equipment are essential! The brief sear (see instructions) not only adds a lovely flavour dimension but is also a worthy precaution.

Ingredients

  • 1 lb Bronson Beef Co. filet mignon or petite tenders (butcher’s steak)
  • 3 tbsp of capers
  • 2 tbsp mayo
  • 2 tbsp lemon juice (1 for sauce, 1 for dressing)
  • 1 tbsp extra-virgin olive oil
  • handful of baby arugula
  • kosher salt
  • lemon pepper
  • garlic powder

Directions

  1. Partially defrost/freeze your beef. You want the centre still frozen enough so that the heat of the sear will not cook it.
  2. Make sauce by mixing together 2 tbsp mayo, 1 tbsp lemon juice, and a pinch of kosher salt, lemon pepper, and garlic powder. Mix until very smooth and then chill.
  3. Toss a large handful of baby arugula with 1 tbsp extra-virgin olive oil, 1 tbsp lemon juice, and a pinch of kosher salt & lemon pepper.
  4. Preheat a frying pan as hot as you can get it. Cast iron is the best choice, if you have one available.
  5. Pat beef dry on all sides, sprinkle with kosher salt & lemon pepper to taste
  6. Lightly sear the beef. 30-45 seconds each side should do it. Do not use a lid on the pan.
  7. Remove beef from heat and let cool for 2 minutes.
  8. Slice beef (against the grain) as thin as you possibly can. Note: It’s much easier to make thin slices with partially frozen beef than when it’s fully thawed. If you need, put the beef in the freezer for 15-20 minutes before slicing.
  9. Between two sheets of cling wrap, use a meat mallet the hammer the beef even thinner. Don’t go overboard! A couple of firm whacks should do it.
  10. On a plate or platter, place the baby arugula in the centre and then surround it with your beef
  11. Sprinkle a pinch of kosher salt, lemon pepper, and then your capers over the beef
  12. Lightly drizzle the sauce over your beef. Don’t overdo it! You can always serve any remaining sauce separately in case people wish to add a little more on their own.
  13. Serve immediately

Serving Suggestions

This appetizer is excellent before a simple pasta dish, especially one heavy on parmesan cheese!