Ingredients
300g wagyu beef fillet
1 whole egg
1 clove garlic, crushed
1 tsp SIDS WINE & PEPPER MUSTARD
3 anchovies, coarsely chopped
1 tsp SIDS HOT WORCESTER SAUCE
2 tsp lemon juice
¾ cup olive oil
2-3 tbsp water
SIDS SALT & PEPPER to taste
1 large bulb fennel, shaved thinly
Directions
Wrap beef tightly in plastic wrap then freeze 30 minutes until beef firms up slightly.
Dressing: Place egg, garlic, SIDS WINE & PEPPER MUSTARD, anchovies, SIDS HOT WORCESTER SAUCE and juice in the bowl of a processor. Process briefly to combine.
With motor operating on LOW, gradually add oil in a thin steady stream. Once all oil is incorporated, you should have a relatively thick Caesar style dressing. Add enough water to achieve desired consistency. Season to taste with SIDS SALT & PEPPER to taste.
Remove beef from freezer then using a very sharp knife, slice as thinly as possible.
Arrange on serving plates. Drizzle beef with 2 tablespoons dressing. Combine fennel in medium bowl with ¼ cup dressing. (Reserve remaining dressing for another use).
Arrange a little of the fennel mixture in the centre of each serving of carpaccio.
