Rare beef fillet on soup dough

The Ritz-Carlton Bahrain Hotel & Spa’s Junior Executive Sous Chef James Pinto

Portion: 1
Ingredients:
Beef tenderloin 10gm
Sliced sour dough bread 1 – 3cm x 4cm
Beetroot fine julienne 15gm
Cider vinegar 1 tsp  
Cane sugar 2gm
Orange zest fine julienne 4 strands
Caraway seeds 1 small pinch
Olive oil 1 tsp
De-skinned sliced tomato 1 slice

Method:
In a baking tray place a piece of parchment paper arrange the tomato sprinkling some salt on it with another parchment paper over the tomato, dry the tomato in low heat for two hours.
Lightly sauté the caraway seeds in olive oil and cook the beetroot, orange zest slowly with the vinegar and cane sugar till soft adding a bit of water.
Mark the bread lightly on a brat broiler.
Quickly cook the tenderloin on both sides after lightly seasoning it till rare.
Place an edge of the beef over the bread, spread the horse radish cream then top off with the beetroot marmalade.
Fold the other tip of the beef forming a sandwich of the beetroot and the horse radish on the bread.
Place the tomato wafer on top.