Wagyu Carpaccio – Paul Dodd
400gm Mayura M9 wagyu tenderloin, trimmed
200ml rice vinegar
10g yuzu kosho
Yellow beets, peeled
Extra virgin olive oil
Sea salt / black pepper
75g tuna, tinned
½ Fennel bulb
Wrap tenderloin in cling film, roll into a log and freeze. Warm rice vinegar, dissolve salt, sugar. Cool then add yuzu-kosho. Peel 12 strips of carrot and trim 1x12cm. Repeat step 2 with cucumber. Slice beets thinly. Pickle the beets and carrots for 20 mins or until carrots are flexible. Pickle the cucumber for 5mins. Drain, then roll up into cylinders. Slice the radish thin
For tuna mayonnaise blend all ingredients together until smooth. Check seasoning with salt pepper and lemon juice
Shave fennel thinly on slicing machine. Dress lightly with a few drops of lemon vinaigrette, dill salt & pepper.
Slice beef thinly into 24 pieces. Put 2 piece together, place some shaved Fennel inside and roll up. To assemble; arrange 3 beef roll ups per plate, dot with tuna mayonnaise
Place 3 piece each of carrot, cucumber, beets, radish. Scatter some Rocket, parmesan and olive oil. Season with salt and pepper.
The perfect wine:
The grapes of Sangiovese, Colorino, Cabernet Sauvignon and Merlot blend harmoniously in the Ruffino Chianti Classico Reserva Ducale Oro DOCG from Tuscany. The silky tannins, medium-ripe fruit with good cherry flavours and medium finish perfectly accent the Wagyu carpaccio, pickled vegetables, tuna mayonnaise of Chef Paul Dodd.
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