Todd Humphries, executive chef, Martini House

4 to 6 medium Early Girl tomatoes, washed

4 five-ounce beef tenderloin portions

1 head radicchio, cut in quarters and tossed in 1 Tbsp. balsamic and 2 Tbsp. olive oil

1 Tbsp. Banyuls vinegar (or substitute aged balsamic)

4 Tbsp. extra-virgin olive oil

1-2 Tbsp. chopped fresh oregano

2 Tbsp. finely sliced chives

2 Tbsp. capers removed from brine and rinsed. Fried in 1/4 cup olive oil until crispy, approximately 2 minutes, then removed and drained.

Crushed summer truffles (optional, see below)

4 ounces cabernet sauce, hot, (optional, see below)

Fresh ground white pepper, to taste

Sea salt, to taste

Thinly slice the tomatoes with a sharp bread knife and lay them down on four 11-inch plates overlapping until each plate is covered. Set aside.

Over a hot grill, grill the radicchio and the four steaks, seasoned with salt and pepper, to desired temperature.

While the steaks are grilling, evenly coat the tomato carpaccios with the truffle mixture (see below), followed by the Banyuls vinegar and 4 tablespoons of olive oil.

Season with the salt and pepper to get the tomato juices running.

Place the grilled radicchio in the center of each plate and top with the steak. Sprinkle the chopped oregano, chives and fried capers on each plate followed by some hot cabernet sauce.

Serves 4

Crushed Summer Truffles

1 ounce summer truffles

2 ounces grapeseed oil

1 tsp. black truffle oil

Sea salt, to taste

Combine truffles and oil and salt in food processor and pulse till you have a crushed texture or alternately place them in a mortar and pestle and crush till oil is emulsified .

Cabernet Sauce

1 cup cabernet sauvignon

1 cup veal stock (can be purchased from specialty stores)

Pinch of sugar

Cracked black pepper

Pinch of salt

Reduce wine until syrupy, about 2/3 of the way, add the veal stock and reduce by half.

Season with sugar, salt and pepper.