Truffled Tenderloin Steak Carpaccio | Aussie Beef & Lamb | Food Service | North America

Ingredients

• 12 ounces Australian tenderloin beef
• Extra virgin olive oil
• 1 cup house aioli (or dukes mayo)
• 1 tablespoon white truffle oil
• 1 tablespoon black truffle pieces, chopped
• 2 tablespoons chives, finely cut
• ½ teaspoon salt
• Pinch black pepper
• 1 cup rice wine vinegar
• ½ cup sugar
• 1 tablespoon salt
• 1 cup ice water
• 1 bulb fennel
• ¼ bag Idahoan Shreds Tater Tumbler
• Hot water (follow recipe on bag)
• 3 tablespoons chopped black truffle pieces
• 1.5 tablespoons white truffle oil
• ½ tablespoon black pepper
• 1 tablespoon kosher salt