BALSAMIC REDUCTION:

1. In a small sauce pot over medium-high heat, bring balsamic vinegar and sugar to a boil, stirring often.
2. Combine arrowroot and water into a slurry and pour into the balsamic reduction.
3. Cool product and place into a squeeze bottle. Reserve until needed.

DIJON AIOLI:

1. Mix mayonnaise, Dijon mustard, and brown sugar in a small bowl and place in squeeze bottle.

TENDERLOIN:

1. Completely trim tenderloin and wrap in plastic wrap air-tight.
   Place in freezer until solid.
2. Take tenderloin frozen from freezer and place on meat slicer. Slice on a very sharp blade as thin as possible.
3. As each slice comes off slicer, place on plate or serving platter. Layer slices slightly overlapping around plate until entire surface is covered.
4. Wrap plate tightly with plastic wrap until service, making sure that plastic wrap adheres to surface of plate and not meat, creating an air pocket between plastic and meat.

CARPACCIO:

1. Remove plastic wrap from meat platter.
2. Squeeze Dijon aioli vertically in a zig-zag pattern across platter.
3. In an alternating pattern, squeeze balsamic reduction in a zig-zag pattern.
4. Sprinkle a pinch of kosher salt and a pinch of black pepper over entire platter.
5. Toss arugula in 1 oz. of olive oil and place in center of plate.
6. Add 1 TBL drained capers and sprinkle around perimeter of plate.
7. Disperse 1 oz. of shaved parmesan across platter.
8. Serve and enjoy!