Beef Carpaccio With Mustard Dressing - cooking recipe

Ingredients

1 lb sirloin steak
3 tbsp dry white wine
2 tsp English mustard powder
1 tsp capers, finely chopped
2 None medium egg yolks
2 cup oil
None None Basil, to garnish

Preparation

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