Beef Carpaccio from Harry's Bar

Instructions

1. Step 1

   Preparation

2. Step 2

   Wrap the meat in cling film and freeze overnight – this makes it possible to slice it very thinly. Remove from freezer one hour before serving.

3. Step 3

   Soak the salted capers well for one hour, changing the water several times, then leave to dry on kitchen paper.

4. Step 4

   For the carpaccio salsa, mix the egg yolk, mustard and half of the lemon juice. Add the grape seed oil in a thin stream, stirring constantly with a whisk, so that an emulsion forms, just as when making mayonnaise. Stir in the sour cream and season with Worcestershire sauce, salt, pepper and lemon juice.

5. Step 5

   To serve, brush the centre of the plate with a thin layer of olive oil. Cut the fillet into slices about 3mm thick. The best way to do this is with a meat slicing machine, but a sharp knife and a little practice will also do.

6. Step 6

   Arrange on the plates. Allow to defrost for at least 15 minutes so it comes to room temperature. Spread the salsa and the salted capers on the meat and serve.