Carpaccio of beef with wasabi rémoulade

Name: Carpaccio of beef with wasabi rémoulade
Yield: Serves 4 as a starter
Ingredients: 1 tsp light soy sauce; 1 tsp dry English mustard; 2 large egg yolks; 250 ml groundnut oil; 1½ tsp fine sea salt; 1½ tbsp mirin (Japanese rice wine); 1–1½ tsp wasabi, to taste; 2 tbsp brown mustard seeds; 1 small celeriac; sea salt and black pepper; 1–2 tsp wasabi paste; 1½ tbsp olive oil, plus extra to drizzle; 400–500 g marbled ribeye or beef fillet

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

400–500 g marbled ribeye or beef fillet
1½ tbsp olive oil, plus extra to drizzle

Starter

Method

Trim the beef to a neat log of even thickness throughout. Heat a frying pan until hot and add the olive oil. Season the beef all over with salt and pepper, then sear it in the hot pan for a minute on each side until evenly browned.

Remove the beef from the pan and leave to cool slightly, then brush all over with the wasabi paste. Tip the mustard seeds onto a tray and shake it gently to