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Fried carpaccio with wasabi, shitake mushrooms and baby spinach

Serves 4


Fried carpaccio with wasabi, shitake mushrooms and baby spinach


  • 400 g fillet steak (even piece, cut from the centre)
  • Sunflower oil
  • 2 tbsp. crème fraiche
  • 100 g mayonnaise
  • 1 tsp. wasabi paste
  • 1 tsp. grated fresh ginger
  • Salt, freshly-ground pepper
  • 100 g stale white bread
  • 100 g shitake mushrooms
  • Olive oil
  • 100 g baby spinach
  • 1 lime
  • Light soy sauce
  • 50 g white champignons


Preheat the oven to 90°C, then season the fillet all over with a little salt and heat a little sunflower oil in the frying pan. The frying pan heats up quickly and has excellent heat distribution properties, so the heat is emitted evenly to produce optimum results. Seal the meat evenly on all sides for 4-5 minutes. Remove from the frying pan and cook on an oven rack with a drip tray underneath on the middle shelf for 1 hour.

Combine the crème fraiche, mayonnaise, wasabi paste and ginger. Season with a little salt and pepper. Cut the bread into cubes of about 1-1.5 cm. Either halve or quarter the shitake mushrooms depending on their size, and fry with the bread in a little sunflower oil for 1-2 minutes until golden brown. Season with a little salt. Wash the spinach and pat it dry. Slice the mushrooms into thin slices.

Remove the fillet from the oven and cut into thin strips. Coat four large flat plates with a little olive oil and place the strips of fillet on top. Spread a little wasabi cream, spinach, croutons and shitake mushrooms on top. Serve drizzled with a little lime juice, soy sauce and olive oil.

Preparation time

80 minutes