Beef Carpaccio

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5 oz. beef tenderloin
1/2 oz. parmesan cheese
2 oz. mustard horseradish sour cream
1 oz. cracked black pepper
1/2 oz. kosher salt
1 oz. olive oil
2 oz. diced red onions

Pound the beef tenderloin to paper thin. Brush the plate with olive oil and put the beef on top of the plate. Brush with oil again. Sprinkle on top parmesan cheese, onion, pepper, and salt. Serve with crostini and mustard horseradish sour cream.

for the mustard horseradish sour cream —
2 oz. horseradish
2 oz. dijon mustard
4 oz. sour cream
1 oz. brandy
salt and pepper

Mix all the ingredients together. Reserve and serve with the carpaccio.