WAGYU CARPACCIO WITH PORT WINE MAYONNAISE

This carpaccio melts in the mouth. The fine Wagyu carpaccio with spicy mayonnaise is a wonderful starter for your next barbecue evening and can be prepared with minimal effort using the recipe from Felix`Kochbook.

Ingredients
For the port mayonnaise

• 300 ml port win
  
• 1 TBSP. Brown suga
  
• 2 TBSP. mustar
  
• 2 egg yolk
  
• 100 ml rapeseed oil
  
• To taste salt & pepper

In addition

• 200-300 g Wagyu Beef Steak, alternatively Wagyu Fillet
• 3 TBSP pine nuts
• to taste olive oil
• to taste Coarse pepper
• to taste Parmesan cheese
• to taste Caper apples

Preparation

1. To make the port mayonnaise, simmer the port and brown sugar in a pan for about 20 minutes until the liquid has thickened. Then remove from the heat and leave to cool.
2. Once the port reduction has cooled, stir in the mustard.
3. Add the egg yolks to the port wine reduction in a tall container and stir in with a hand blender. Then gradually add the rapeseed oil in small portions while mixing continuously. This creates the thick mayonnaise. Finally, season to taste with a little salt and pepper and refrigerate until ready to use.
4. To make the carpaccio, cut the slightly frozen Wagyu beef steak into thin strips, cover with cling film and pound with a meat mallet until it is almost transparent.
5. Place the pieces of meat on a plate and season with a little olive oil, pepper and salt. Then drizzle over the port mayonnaise and garnish with the pine nuts, freshly grated Parmesan and caper apples.