WAGYU CARPACCIO WITH PORT WINE MAYONNAISE

This carpaccio melts in your mouth. The delicate Wagyu carpaccio with flavorful mayonnaise is a wonderful appetizer for your next barbecue and can be prepared with minimal effort using Felix's cookbook recipe.

Ingredients

For the port wine mayonnaise

300 ml	Port wine
1 tbsp	Brown sugar
2 tbsp	Mustard
2	egg yolk
100 ml	rapeseed oil
to taste	Salt & pepper

Besides that

200-300 g	Wagyu Beef Steak , alternatively Wagyu filet
3 tbsp	pine nuts
to taste	olive oil
to taste	Coarse pepper
to taste	Parmesan
to taste	Caper berries

preparation

For the port wine mayonnaise, simmer the port wine and brown sugar together in a saucepan for about 20 minutes, until the liquid has thickened. Then remove from the heat and let cool.
Once the port wine reduction has cooled, stir in the mustard.
In a tall container, add the egg yolks to the port wine reduction and blend with an immersion blender. Then, while continuously blending, gradually add the rapeseed oil in small portions. This will create a thick mayonnaise. Finally, season with a little pepper and salt and refrigerate until ready to use.
For the carpaccio, cut the Wagyu beef steak into thin strips while slightly frozen, cover with foil, and pound with a meat mallet until it is almost translucent.
Place the pieces of meat on a plate and season with a little olive oil, pepper, and salt. Then drizzle the port wine mayonnaise over them and decorate with the pine nuts, freshly shaved Parmesan, and caper berries.