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1
Cover the tenderloin tightly with plastic wrap and freeze until well chilled, about 30 minutes.
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2
Light a grill or preheat a grill pan.
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3
Brush the tenderloin with olive oil and season with salt and pepper.
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4
Grill over high heat until nicely charred all over but raw within.
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5
Let the tenderloin cool completely, then cover with plastic wrap and freeze until thoroughly chilled, about 1 hour.
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6
Meanwhile, in a medium skillet, heat 1/2 inch of vegetable oil until shimmering.
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7
Add the rosemary and fry over high heat until crispy, about 1 minute.
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8
Using a slotted spoon, transfer the rosemary to paper towels to drain.
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9
Add the capers to the skillet and fry over high heat, stirring occasionally, until crisp and browned, 3 to 4 minutes.
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10
Using a slotted spoon, transfer the capers to the paper towels.
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11
Using a very sharp knife, slice the tenderloin crosswise 1/4 inch thick.
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12
Place a slice of beef between 2 sheets of plastic wrap and pound lightly until very thin.
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13
Remove the top sheet of plastic wrap and invert the carpaccio onto a plate or platter.
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14
Repeat with the remaining slices.
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15
Brush the carpaccio with olive oil and lemon juice and season with salt and pepper.
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16
Scatter the fried rosemary and capers on top, garnish with chives and serve.
