Wagyu Carpaccio

Wrap beef tightly in plastic wrap. Freeze 30 minutes or until beef firms up slightly.

Meanwhile, make dressing. Place egg, garlic, mustard, anchovies, Worcestershire sauce and juice in the bowl of a processor. Process briefly to combine.

With motor operating 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 salt and pepper.

Remove beef from freezer. 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.