Beef Carpaccio With Mustard Dressing

1. 1

   Place the steak in the freezer for about 1 1/2 hours.

2. 2

   Meanwhile, pour the wine into a bowl, then add the mustard powder, capers and egg yolks. Beat until well combined and season to taste. Gradually drizzle in the oil, stirring, until the mixture resembles a smooth sauce. Chill.

3. 3

   Take the meat out of the freezer and, using a very sharp knife, cut it into very fine slices (they should be almost transparent). Place on a plate, and, if not using immediately, cover with plastic wrap. When ready to serve, spoon the mustard dressing into a piping bag fitted with a fine nozzle. Arrange the carpaccio slices onto 4 plates and pipe the dressing over the top. Garnish with the basil leaves and serve.

No nutritional information available.

No additional tips available.