Yorkshire Wagyu Carpaccio-style

Yorkshire Wagyu Carpaccio

Recipe provided by Sue Nelson, Yorkshire Food Finder

Yorkshire Wagyu carpaccio-style with Harrogate Blue and Moorland Tomme dressing

Serves 4-6


500g Yorkshire Wagyu topside
400g coarse sea salt
200g sugar
1 tbsp Yorkshire Rapeseed Oil
1 egg yolk
2 tsp white wine vinegar
2 tsp water
20g Moorland Tomme cheese, grated, plus shaved Moorland Tomme to garnish
100ml Yorkshire Rapeseed Oil
4 tsp cream
100g Harrogate Blue cheese
50g watercress


  1. Put the fillet in a deep dish and cover with the sugar and salt mixed together. Cover with cling film and marinade in the fridge for 24 hours. Rinse the fillet well and wipe dry with kitchen paper.
  2. Sear the beef in the rapeseed oil for a few minutes over a high heat. The idea is to colour the meat – it should remain raw inside.
  3. Roll tightly in cling film to make a sausage shape, tying off each end and chill for at least 2 hours.
  4. Beat the egg yolk, vinegar, water and grated Moorland Tomme until well mixed in. Slowly add the oil to avoid splitting so that the dressing emulsifies, then add the cream and stir well. Taste and season.
  5. Crumble the Harrogate Blue cheese over the carpaccio. Top with the watercress and drizzle over some of the dressing. Garnish with the shaved Moorland Tomme.