In small bowl, mix sour cream, mustard, basil, salt and pepper to taste. Cover and refrigerate at least 1 hour for flavors to blend. Freeze beef for about 30 minutes or until firm. Cut into paper-thin slices. Divide the slices among the serving plates.
Overlap slices to form a circle.
Garnish with lime slices and capers. With a vegetable peeler slice off thin slivers of the parmesan cheese and sprinkle on top of plate. Serve with mustard basil sauce.