Waygu Beef Carpaccio
Waygu Beef Carpaccio. Made using @firstlight.farm waygu beef. Drizzled with olive oil, topped with shaved Parmesan, arugula, and capers. A simple but exotic and delicious and fun way to serve a classy waygu steak. The flavors are light and refreshing and perfect with this absolutely melt in your mouth delicious waygu !!
So the first time I ever had raw beef was back in December when we celebrated my moms birthday at one of my favorite restaurants in Philly, Parc. We fell in love with their dish, but we had never made it ourselves at home. So here you have it, our very first beef carpaccio recipe. And it’s totally simple and delicious.
We thought this was the perfect opportunity to make beef carpaccio because we had this delicious and fresh waygu beef sent to us by First Light Farm. And our recipe is simple. It’s drizzled with olive oil and topped with shaved parmesan, arugula, and capers. It’s sprinkled with a little black pepper and flaky sea salt and that’s about it. Simple, but the flavors are refreshing and the waygu is to die for.
When you have waygu beef, you have to go all out and make something super delicious. And it’s perfect to serve as a dinner portion or a fancy appetizer for guests.
Today is another warm day, but it’s a rainy one. But to be honest, I will take a rainy warm day over a freezing cold day always. And the good news? This time next week is March. Which means we are one month closer to summer. And i’m not going to lie…I am counting down the days until it’s time to be tan and happy again at the beach. Always living for those days and cheers to that !!
Ingredients
2 (6 ounce) waygu beef filets
2 tablespoons olive oil
2 tablespoons cracked black pepper
1 teaspoon kosher salt
1 - 2 tablespoons capers
2 cups arugula
1/3 cup shaved parmesan
2 tablespoons extra virgin olive oil
Directions
In a small bowl, combine the salt and pepper. Rub the steaks with the olive oil and dredge in the salt and pepper mixture.
Heat a cast iron skillet. When very hot, add the steak and sear on all sides. About 30 seconds per side. Remove the pan and set aside to cool. Using a sharp knife, cut the steak into thin slices. Arrange on a serving plate.
Serve topped with the capers, arugula, and parmesan. Drizzle with the extra virgin olive oil.
