Chef Big DA technical masterpiece featuring paper-thin wagyu beef, cold-smoked with hickory, and topped with a decadent roasted bone marrow gremolata. High-protein, keto-friendly, and pure luxury.
Place the wagyu tenderloin in the freezer for 20 minutes to firm up. Using a razor-sharp carbon steel knife, slice the beef into paper-thin sheets. Lay them flat between parchment paper and lightly pound until translucent.
Arrange the beef on a chilled platter. Using a hand-held cold smoker with hickory chips, trap smoke under a cloche over the beef for 5 minutes to infuse without changing the texture.
Roast the marrow bones at 450°F (230°C) until the marrow is bubbling and slightly charred. Scoop the warm marrow into a small copper bowl.
Don't let the marrow melt into oil; you want it soft but still holding structure.
Whisk the warm marrow with minced shallots, garlic, parsley, lemon zest, capers, and olive oil to create a warm, emulsified gremolata.
Remove the cloche from the beef. Drizzle the warm bone marrow gremolata over the cold-smoked wagyu. Finish with flaky sea salt and a touch of cracked black pepper. Serve immediately.
The secret here is the emulsion. You want the bone marrow to act as the fat base for the gremolata, creating a silky, high-viscosity topping that cuts through the richness of the wagyu. Ensure the carpaccio is sliced paper-thin—if it's too thick, you lose the delicate texture that makes this dish a Michelin-level opener. Keep the smoke cold; we want the essence of the wood without cooking the proteins.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.