Rare Medium

Pro Tips - Beef

Wagyu Carpaccio

Mitch Orr

‘Halal Snack Pack’

Prep Time - 45 Min
Cook Time - 30 Min
Serves - 10

Meat Beef

Cut Topside

Wagyu

1000g Wagyu Topside MBS 5+
300g Fried Garlic Mayo
400g Tabouli
200g Pommes Paille
50ml lemon juice
30ml extra virgin olive oil
Flaked salt, as required

Fried Garlic

300g peeled garlic
1500ml vegetable oil, for frying
MSG, to taste
Fine salt, to taste

Fried Garlic Mayo

500g Kewpie mayonnaise
100g Fried Garlic

Tabouli

250g continental parsley
200g ripe tomato
150g red onion

Pommes Paille

500g Sebago potato
1000ml vegetable oil, for frying
Fine salt, to taste

For the Wagyu Carpaccio, trim the Wagyu topside, removing all external fat and sinew. Cut the beef into even logs approximately 8cm x 8cm. Vacuum seal the Wagyu logs in compostable vacuum bags and place into the freezer until the meat is firm enough to slice cleanly on a meat slicer. Do not freeze completely solid. Slice the Wagyu thinly across the grain to 1.3mm using a meat slicer. Weigh 100g portions and arrange each portion evenly onto baking paper cut to approximately the same size as the service plate. Cover and refrigerate until needed. Slice the Wagyu on the same day it will be served.
For the Fried Garlic, place the peeled garlic into a Thermomix and process on speed 4 until finely chopped. Transfer the chopped garlic to a gastro tray and steam in a combi oven at 100°C until completely cooked and tender. Strain off any excess moisture. Spread the cooked garlic evenly onto cloth-lined trays and refrigerate uncovered until the excess surface moisture has dried. Heat the vegetable oil in a large, heavy-based saucepan to 160°C. Fry the garlic in small batches, stirring regularly to prevent the garlic from clumping and to ensure even colouring. Remove the garlic from the oil using a fine sieve and transfer to a cloth or paper-lined gastro tray to drain thoroughly. While still warm, season the fried garlic with MSG and fine salt. Once cool, transfer to an airtight container lined with absorbent paper. Store in a cool, dry area until needed.
For the Fried Garlic Mayo, gently fold 100g Fried Garlic through 500g Kewpie mayonnaise until evenly distributed.
For the Tabouli, finely chop the continental parsley, taking care not to bruise the leaves.
Deseed the tomato and finely brunoise the flesh. Finely brunoise the red onion. Rinse thoroughly under cold running water, then drain and dry completely. Combine the parsley, tomato and red onion. Cover and refrigerate until needed.
For the Pommes Paille, wash and peel the Sebago potatoes. Using the fine julienne attachment on a mandolin, cut the potatoes into fine, even matchsticks. Rinse the julienned potato thoroughly under cold running water until the water runs clear and the excess starch has been removed. Drain thoroughly and dry completely between clean tea towels. Heat the vegetable oil in a large saucepan or deep fryer to 180°C. Fry the julienned potatoes in small batches for approximately 1½–2 minutes, or until crisp and lightly golden. Remove slightly before the desired colour is reached, as the potatoes will continue to colour after frying. Drain the Pommes Paille on absorbent paper and season immediately with fine salt. Keep dry and crisp until needed.
To assemble, spread approximately 30g Fried Garlic Mayo evenly over each serving plate, covering approximately the same surface area as the carpaccio.
Carefully lay 100g sliced Wagyu Carpaccio over the Fried Garlic Mayo.
Season the Wagyu with flaked salt and approximately 5ml fresh lemon juice.
Spoon approximately 40g Tabouli evenly over the Wagyu and dress with approximately 3ml extra virgin olive oil.
Finish with approximately 20g Pommes Paille, keeping the potato light and crisp on top of the carpaccio.