Begin by preparing a one pound of trimmed beef tenderloin roast. Brush the roast with a fine layer of fruity extra-virgin olive oil, then season liberally with kosher salt and freshly ground pepper. Wrap the entire piece of meat in plastic wrap and place in the freezer for a brief period - around 30 minutes should do the trick.

Next, heat up your grill or grill pan. Ensure the tenderloin has a good coating of olive oil before it hits the hot grill or grill pan. Aim for a thorough charring on all sides, while keeping the insides raw. Allow the meat to cool completely post-grilling, then wrap it up in plastic once more before returning it to the freezer. It needs to be absolutely chilled, so allow about an hour for this.

While your meat is chilling, gather 1/3 cup of rosemary leaves from 3 large sprigs and a 1/4 cup of drained and dried capers. In a medium skillet, heat about 1/2 inch of vegetable oil until it's shimmering. Toss in the rosemary, frying quickly on high heat until they reach a crispy texture. Use a slotted spoon to move them onto paper towels, draining any excess oil. Repeat this process with the capers, stirring every so often, until they turn crisp and acquire a brownish hue.

Your tenderloin should be thoroughly chilled now. Using a very sharp knife, start cutting it crosswise in 1/4 inch thick slices. Each slice gets placed between two sheets of plastic wrap then lightly hammered until it becomes very thin. Invert this slice onto a plate or platter, removing the top layer of plastic, and move on to the next slice.

Before serving, brush the carpaccio with olive oil, a sprinkle of lemon juice and season to your taste with salt and pepper. Finish dressing the plate with a scatter of the fried rosemary and capers, and garnish with snipped chives.

Keep in mind, the unsliced, seared tenderloin can be stored in the refrigerator overnight if needed. The fried rosemary and capers can also be set aside overnight on a paper towel-lined plate. Just remember, always keep it fresh by using it within a day. Happy cooking!