Beef Carpaccio

Ingredients

Rib-eye beef fillet, or other lean beef fillet.
Black peppercorns, roughly ground.
Capers, chopped.
(For the sauce:)
1 egg yolk.
75ml lightly-flavoured olive-oil.
1 lemon, juiced.
3 teaspoons Dijon mustard.
4 dashes Tabasco.
Teaspoon single cream.

Method

Brush a large piece of foil with olive oil, then scatter with ground peppercorn.
Tightly roll the foil around beef fillet, securing with twine.
Rest fillet in fridge for ½ hour.
Seal fillet in very hot pan, for 20 seconds on each side.
Place in freezer for around 3 hours, to firm.
Whisk egg yolk, Tabasco and mustard.
Continuing to whisk yolk mixture, gradually add oil, to emulsify.
When all oil is added, stir in cream.
Season with lemon juice, salt and white pepper.
Remove beef from freezer and unwrap.
Using a very sharp knife, slice beef as thinly as possible.
Arrange on plates with sauce and capers.