Early Girl Tomato Carpaccio with Grilled Prime Beef

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Truffles:

1 ounce summer truffles

2 ounces grapeseed oil

1 teaspoon black truffle oil

Salt

Cabernet Sauce:

2 tablespoons capers removed from brine and rinsed, fried in 1/4 cup olive oil until

8 ounces cabernet sauvignon

8 ounces veal stock (can be purchased from specialty stores)

A pinch sugar

A pinch salt

A pinch freshly cracked black pepper

4 to 6 medium-sized early girl tomatoes

4 (5-ounce) beef tenderloin portions

Olive oil

Salt and freshly ground black pepper

1 head radicchio cut in quarters and tossed in 1 tablespoon balsamic and 2 tablespoons olive oil

3 teaspoons banyuls or substitute aged balsamic

1 tablespoon aged balsamic vinegar 

4 tablespoons extra virgin oil, divided

Plating:

1 to 2 tablespoons chopped fresh oregano leaves

2 tablespoons finely sliced chives

2 tablespoons capers removed from brine and rinsed, fried in 1/4 cup olive oil until

crispy, approximately 2 minutes. Remove and drain from oil.