Beef Carpaccio With Mustard Dressing

• 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

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

sirloin steak, white wine, mustard powder, capers, egg yolks, oil, basil

Taken from recipes-plus.com/api/v2.0/recipes/28110 (may not work)