Carpaccio of wagyu with anchovy dressing, fennel & watercress salad

Serves 6

300g wagyu rib fillet, trimmed of any sinew and excess fat
2 fennel bulbs
1 golden shallot
3 bunches watercress leaves
5 tsp baby capers
5 good-quality anchovy fillets in oil, drained and finely sliced
1 bunch onion chives, finely chopped
extra virgin olive oil
3 tbs baby capers, extra, to serve

Anchovy Dressing:
½ garlic clove
6 good-quality anchovy fillets in oil, drained
3 egg yolks
1 tsp Dijon mustard
juice of ½ lemon
80ml extra virgin olive oil
300ml canola oil
salt/freshly ground black pepper

Wrap the wagyu in plastic wrap and freeze for several hours or until firm.

To make the anchovy dressing, put the garlic and anchovies in a mortar and pestle and pound until smooth. Put the egg yolks, mustard and lemon juice in a food processor and blend until smooth; add the garlic and anchovies. Combine the oils and, with the machine running, slowly drizzle in until the dressing becomes well blended and thick. You may need to thin the dressing with a little hot water.

Transfer the dressing to a bowl and whisk in salt and black pepper. You may need to adjust acidity with extra lemon juice.

Use a mandolin or very sharp knife to thinly shave the fennel and golden shallot into rings.

In a bowl, combine the fennel, shallots, watercress, capers, anchovies and three-quarters of the chives. Moisten with extra virgin olive oil and season lightly with salt and black pepper.

To serve, use a very sharp knife to finely slice the wagyu. Arrange the carpaccio in a symmetrical pattern across the base of each serving plate.

Drizzle the carpaccio lightly with anchovy dressing then scatter over the extra capers and remaining chives. Arrange a small handful of the salad in the centre of the carpaccio. Finish with a drizzle of extra virgin olive oil and a grind of black pepper.

NOTE Alternatively you can use a whisk to beat the yolks, mustard and lemon juice until well combined and slightly risen in volume. Add the garlic and anchovies then slowly drizzle in the oil while constantly beating. Oil must be added slowly and a lot of care taken to avoid the dressing splitting. If it does split (separate), whisk 1 fresh egg yolk and a little boiling water together until light and fluffy, then gradually add split dressing a little at a time, until mixture comes back together.

WINE SUGGESTION
Rochford Macedon Ranges Pinot Noir
$ 17 - $ 20
Evesham Wood Willamette Valley Pinot Noir
$ 33 - $ 38