Wagyu Beef Carpaccio
Makes 4 plates
12 ounces Wagyu Beef tenderloin
2 Tbl Black pepper
3 Tbl Kosher Salt
4 ounces upland cress
½ cup soy sauce
½ cup sherry vinegar
1 tsp finely chopped ginger
1 tsp finely chopped shallot
1 each thin sliced scallion
1 cup grape seed oil
Combine all ingredients for soy vinaigrette. Reserve
Preheat a sauté pan over high heat
Season Wagyu Beef with salt and black pepper and rub with canola oil.
Quickly sear beef on all sides. Slice beef thinly and arrange on 4 plates.
Spoon soy vinaigrette over beef just coating the meat.
Serve with upland cress and bread croutons.
Recipe by Doron Wong.