Australian Beef Carpaccio, Horseradish Aïoli, Radish, Lemon Oil, Fried Capers, and Parmigiano-Reggiano

METHOD:

For the Australian Beef Carpaccio:
In a medium sauté pan, add 2 tablespoons canola oil and heat pan over medium-high heat. Season tenderloin with salt and pepper, and lightly sear in pan (for less than 1 minute). Cool beef for15 minutes and slice tenderloin into four parts against the grain. On a hard, flat surface lined with plastic wrap, lay out the sliced beef. Cover with another layer of plastic wrap. Evenly pound beef until thin (about 1/8-inch thick), making sure the shape is held without breaks in surface. Cut out four equal portions while keeping the plastic wrap. Store in refrigerator.

For the Horseradish Aïoli:
Combine egg, horseradish, and 1 tablespoon room temperature water in a blender. Blend on low to medium speed until well incorporated. Slowly stream in canola oil until ingredients are completely emulsified. Season with salt and pepper.

For the Preserved Meyer Lemon Oil:
Put Meyer lemon in a blender and purée. Add olive oil and blend on medium-high for 2 minutes. Set aside.

For the Croutons:
Preheat oven to 250°F. Dice French bread into ¼-inch cubes. Toss with salt, pepper, and olive oil. Bake on parchment-lined baking sheet until golden brown.

To Assemble and Serve:
In a small saucepot, heat canola oil. Add capers to oil and fry until bloomed and crispy. Remove from oil and drain on paper towels. On a large flat plate, spoon 1 tablespoon of Horseradish Aïoli and spread evenly across to cover surface. Remove one side of plastic wrap from the Australian Beef Carpaccio and place on top of thinly spread Horseradish Aïoli. Remove the other side of plastic wrap. Season with Hawaiian pink salt and pepper. Scatter fried capers, Croutons, and shaved Parmigiano-Reggiano across plate. Top the Australian Beef Carpaccio with watermelon radishes. Lightly toss mixed spicy greens with salt, pepper, and olive oil and distribute across the plate.