10/12 oz of Beef Tenderloin
4 handfuls of Arugula
Kosher Salt
Ground Black Pepper
Shaved Parmesan
Caper Berries
Balsamic Slane Glaze


2 cups of Balsamic Vinegar
1⁄4 cup of Brown Sugar
1⁄4 cup of Slane Irish Whiskey

  1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.
  2. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, after about 20 minutes.
  3. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in the refrigerator.


1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.

2. After 2 hours, unwrap tenderloin and thinly slice the beef into 1⁄8 or 1⁄4 inch pieces.

3. Lay out a sheet of plastic wrap and place each slice onto the plastic.

4. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.

5. Repeat until all meat is sliced and pounded.

6. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with Slane balsamic glaze, caper berries, salt, pepper and/or parmesan.