A dish that's full of flavour from Mercuio's Menu title chef, Paul Mercurio.
To get really thin slices of steak it is better if the meat is partially frozen – I say partially because if it is completely frozen it can be hard to get even slices off it.
Using a very sharp knife cut very thin pieces off the Porterhouse and by thin I mean paper thin - 1mm thin pieces.
Drape these around a dinner plate until the plate is covered.
Drizzle the steak with a little of the walnut oil and then scatter the capers and the walnuts over the top.
Sprinkle with a generous pinch of sea salt and a little freshly cracked black pepper.
Make a dressing by combining the sour cream, lime juice, wasabi and a small pinch of white pepper mixing them all well.
Taste for seasoning and adjust remembering you can put more flavour in but you can’t take anything out.
Put a big dollop of the dressing in the centre of the plate on top of the steak.
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