Carpaccio & Wasabi Remoulade

Stumbling across this in an old Jason Atherton cookbook. Irresistible and need to make it soon.

marbled ribeye
1 1/2 tbsp EVOO
maldon sea salt
ground black pepper
1-2 tsp wasabi paste
2 tblsp brown mustard seeds

wasabi remoulade  
1 small celeriac
1 1/2 tsp maldon sea salt
1 1/2 tsp wasabi, to taste
1 1/2 tbsp mirin
2 egg yolks
1 tsp dry English mustard
1 tsp soy sauce
250 ml groundnut oil

1. trim beef to a neat log of even thickness througout; heat frying pan and add EVOO; season beef, sear one minute on each side until brown
2. remove beef and let cool, rub over wasabi paste
3. tip mustard seeds on a tray, roll beef in seeds to coat, then wrap in double layer of cling film; freeze 1-2 hours until beef is firm
4. shred celeriac into thin strips; toss with salt and let degorge; rinse and squeeze out excess liquid; pat dry
5. for mayonnaise, put wasabi, yolks, mustard and soy sauce into food processor slowly adding oil, season 
6. add mayo to celeriac, stir in
7. remove beef from freezer, unwrap and slice into wafer thin slices, sprinkle with salt and pepper, serve with wasabi remoulade, and toasted foccacia