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.
IngredientsFor 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
- 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.
- Once the port reduction has cooled, stir in the mustard.
- 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.
- 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.
- 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.
