Angus Beef Sumac Crusted Tenderloin

Certified Angus Beef Sumac Crusted Tenderloin Carpaccio with Truffle Oil, Arugula, frisse and aged Manchego cheese, Panko Fried Caper berries

Instructions:

Prepare meat

Clean center cut tenderloin 3' in diameter, prepare sumac rub, sear, and freeze,

Slice portions Sunday on plastic wrap and freeze

Bread Caper berries with panko (fry day of function)

1 large caper berry per plate

Truffle oil dressing for salad, with lime Mayonnaise, Dijon mustard and anchovy paste sauce for Carpaccio, squirt bottle

Slice foccia for toast, olive oil roasted garlic paste

Prepare frisse, arugula leaves, julienne radicchio mixed salad

Paper thin sliced red radishes

(will pickle radishes water, vinegar, sugar, garlic, rosemary) bring to a boil, place radishes in let stay in brine. fridge

Shaved manchego cheese for garnish. 10-inch round plate.