Chef Paul Jenkins
Tempo
Buffalo Bills

Ingredients
1 USDA Choice NY SIRLOIN (0X0 Completely trimmed of all fat and sinew)

Trim sirloin and cut in half prior to marinating.

Marinade for 0X0 Trimmed Sirloin
2 cups Vegetable Oil
1 cup Olive Oil
1/4 cup Capers
2 Bunches Flat-Leaf Italian Parsley
Freshly Ground Black Pepper to taste
Kosher Salt to taste

Puree all ingredients in a blender. Adjust salt and pepper.

To Prepare Carpaccio Slices:

1. Cut sirloin in half and generously season with salt and fresh black pepper.
2. Saturate with a liberal amount of marinade. Marinating for 24 hours will yield best results for large cut of meats.
3. Remove from marinade and scrape off excess. Rest until ambient.
4. Over high heat, pre-heat a large skillet. Add vegetable oil and cook sirloin pieces until seared. About 6-8 minute per side.
5. Remove from pan, drain and refrigerate over night.
6. Slice thin pieces of sirloin and lay flat on parchment paper squares with edges slightly overlapping. Approximately five or six slices will constitute one Carpaccio Roll. Stack and refrigerate portions for service.

Roasted Garlic Aioli
2 Whole Eggs
Dijon Mustard
1/2 cup Fresh Lemon Juice
1/4 cup Roasted Garlic Puree
Salt and Pepper
2-cup Canola Oil

Prepare aioli in blender. Add eggs and mustard. Add oil in slow stream with blade running. Adjust consistency and acidity with fresh lemon juice. Add S&P to taste. Refrigerate for service.

The Ultimate Carpaccio Roll

1. Season sirloin slices with salt and pepper
2. Arrange arugula leaves on the bottom half of sirloin slices. Roll tightly with parchment on exterior of rolls.
3. Trim ends and refrigerate prior to slicing.

Garnishes
Fried Capers
Truffle Oil
Olive Oil
Grated Parmigiano Reggiano

To Plate
Slice roll into four equal pieces, place on chilled plate. To finish, dress with extra virgin olive oil, garlic/lemon aioli, top with freshly grated Parmigiano Reggiano, small fried capers, truffle oil, cheese crisp and drizzle with aged balsamic vinegar.