Kobe Carpaccio Recipe


  • 1 pound kobe beef tenderloin
  • 1 ounce shaved parmesan
  • 1 1/2 tablespoons finely cut fresh chives
  • 1 small diced red onion
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • salt and fresh black pepper


  1. Season kobe beef tenderloin with the black pepper and place in a roasting pan. Cook at 425°F for 30-35 minutes or until internal temperature reaches 140°F for medium rare.
  2. Wrap beef in aluminum foil and place in freezer for 20 minutes to make it easier to slice thinly.
  3. In a small bowl mix 2 tablespoons of water with the oil and Dijon mustard. Then add chives and red onion and season with desired amount of salt and pepper.
  4. Thinly slice the kobe beef and arrange on 4 plates then lightly drizzle it with sauce and shave parmesan with potato peeler.

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