Beef Carpaccio Chip

Procedure for Potato Stock:

1. Place the washed potato in a sauce pot and fill with cold water to cover the potatoes by 1 inch.
2. Bring to a boil.
3. Once boiling, lower to a simmer and cook until potatoes are fork tender.
4. Remove potato (can be utilized for another recipe).
5. Strain the liquid and place in a pot over medium heat.
6. Make a slurry with the potato starch and water and whisk into the hot potato stock until it forms a glue-like texture.
7. Let the mixture cool until room temperature.

Procedure for Tri-colored Pepper Seasoning:

1. Toast peppercorn in a dry pan until fragrant.
2. Place all the peppercorns into a spice blender or standard blender.
3. Pulse making sure to coarsely grind.
4. Set the pepper into a bowl and mix in the salt.
5. Roll the tenderloin log into the seasoning mixture until fully coated.
6. Heat a skillet on high heat and sear the tenderloin on all sides to form a crust.
7. Place the beef on a wire rack and cool.
8. Roll the beef tightly in plastic while twisting the ends like a candy wrapper (this will ensure the beef is even in shape).
9. Place the beef in the freezer for an hour or more if needed so it is solid.
10. Once solid, remove plastic and slice very thinly on the ends of the tenderloin using a slicer.
11. Place your circle shaped tenderloin slices on to a sheet tray lined with parchment paper and not touching so they do not stick to each other.
12. Keep refrigerated until served.

Procedure for Truffle Aioli:

1. Smash the garlic using the back of a knife and sprinkle with a pinch of salt.
2. Chop and mash the garlic until a paste forms.
3. Add the yolk and garlic into a bowl and whisk.
4. Stream in the oil slowly and stead while whisking to emulsify.
5. Season with salt and the lemon juice and whisk in the truffle oil slowly to incorporate.

Procedure for Crispy Capers:

1. Heat the oil in a small sauce pot to 350°F.
2. Add the capers into the hot oil to fry for a minute or two (they will pop).
3. Use a slotted spoon to remove and drain on paper towels.

Procedure for Pickled Mustard Seed:

1. Place the vinegar, water, sugar, bay leaf, and salt into a small sauce pot and bring to a boil.
2. Lower to a simmer to dissolve the sugar.
3. Add the mustard seed to a bowl and pour the hot liquid over the mustard seed.
4. Add the tbsp of whiskey and set aside to cool.
5. Let it sit in the pickling liquid over night and strain before using.

Procedure for White Balsamic Vinegar Pearls:

1. Garnish with pearls and micro greens of your choice.

Procedure for Glass Potato Chip (yield: 16 chips):

1. Preheat oven to 200°F.
2. Use a silicone mat lined sheet pan and spoon on about 1-2 tbsp of the potato mixture at least 2 inches apart (they will spread) and smooth out as neatly as possible to keep a round shape.
3. Place into the oven for 2 hours or more until chips are dry and not sticky to the touch and reserve.
4. Heat the oil until it reaches 350°F and fry the chips for a minute or two. The surface will form tiny bubbles and they will be crisp to the touch.
5. Drain on a wire rack and season with salt.

Procedure for Plating:

1. Place your glass chip on your choice of plate, board, ect.
2. Pinch the center of one of the slices of beef to form folds and place in the center of the chip adding at least 3 per chip.
3. Place the aioli into a piping bag or squeeze bottle and add three beads spread out near the edges of the carpaccio beef.
4. Add a few crispy capers near the aioli.
5. Top with a small bunch of the white balsamic pearls.
6. Garnish with micro greens. Serve.