How to make an EASY Wagyu Beef Carpaccio | Packed with truffle flavors

How to make an EASY Wagyu Beef Carpaccio | Packed with truffle flavors

Join us for a mouth-watering culinary adventure with Johan Magnusson from Big Swede BBQ!

In our latest video, we’re whipping up a fantastic Wagyu Beef Carpaccio, loaded with truffle flavors. We will show you all the steps to this elegant yet straightforward dish, perfect for impressing at your next dinner party.

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Hey everybody Johan Magnuson here big sweet barbecue and today we’re making a wagu beef Caraco so the first thing that we want to do is trim the wagu tenderloin so here’s how we do that so we got a beautiful Australian wagu tenderloin and when I buy the whole tenderloin I like

To save the tenderloin tips to make Caraco as you can see there’s a little bit of silver skin so we want to remove that and then we also want to remove some of the excess fat then we want to take some cling wrap and roll it up then

We’re going to put it in the freezer for about 90 minutes until it’s hardened but not Frozen all the way through while the wagu tenderloin sits in the freezer it’s time to prepare all the other ingredients so here’s how we do that we need to finally dice half a red onion

And then we also want to finally dyce some good Italian parsley we also want to remove some Capers from its brine and set aside the wagu tenderloin has now been sitting in the freezer for about 90 minutes and it started to harden up so now it’s time to take it out and slices

And let me show you how we do that we removed the tenderloin from the freezer and now we need to unwrap it from the plastic wrap you want to use your sharpest knife we’re using hammer stall Damascus knives and you want to slice the wagu tenderloin in as thin slices as

You possibly can then you want to place them on a piece of parchment paper and then we’re going to put another piece of parment paper on top and now you want to roll these into as thin slices as you possibly can all the ingredients are now

Ready so let’s put it together and make a beautiful wagu beef kpacho you want to start placing the tenderloin slices onto a plate we’re going to add plenty of red onions and we also want to add plenty of Capers then we’re going to season it with Jacobson’s truffle salt and just to

Add a little bit more truffle flavor we’re also going to add some truffle shavings from tarui then you want to drisle this with a good olive oil we’re using valo from Italy and then we’re going to garnish with our chopped parsley and then this beautiful wagu

Beef Caraco is ready to serve and that is how I make my wagu beef kpao and it smells so good with a truffle so I guess the only thing left to do is to try this and see what it tastes like so here we go grab a little

Steak some Caper some red onions look at that the tenderloin is just melting in your mouth packed with flavor this is really good I hope you try it at home Happy cooking