Australian Beef Carpaccio, Bone Marrow Béarnaise, and Puffed Beef Shin Tendon
For the Puffed Beef Shin Tendon:
In a pot combine, tendon, shallot, peppercorns, bay, and thyme. Cover with cold water. Bring to a boil and reduce to simmer. Simmer 12 to 14 hours, until tendon is very tender, skimming impurities from surface. Replenish water, as needed. Remove tendon, cover with plastic wrap, and refrigerate overnight. On a meat slicer, slice tendon lengthwise as thinly as possible. Transfer slices to sheet tray and dehydrate overnight in convection oven set with high fan and heat from pilot light. Cool completely and store in airtight container.
For the Australian Beef Loin:
Heavily season beef with salt and pepper. Heat oil in a sauté pan and sear tenderloin on all sides. Transfer to a plate lined with paper towels and refrigerate until chilled.
For the Bone Marrow Béarnaise:
In a small sauté pan over medium heat, combine vinegar, wine, shallot, peppercorns, and tarragon and reduce by two-thirds. Strain gastrique into a medium mixing bowl. Whisk in egg yolks. Place mixing bowl over simmering water and whisk mixture until thick and frothy; remove from heat. Slowly whisk in marrow followed by clarified butter until combined. Season with lemon juice, hot sauce, and salt. Pass through a chinois into a siphon and charge once; keep warm.
To Assemble and Serve:
Heat oil in deep fryer to 400°F. Drop Puffed Beef Shin Tendon one at a time into oil. Remove after 5 to 10 seconds when puffed; drain on paper towels. Season with salt and pepper. Thinly slice Australian Beef Loin and transfer to chilled serving plates. Season with salt and pepper. Dispense Bone Marrow Béarnaise into a small cup and spoon onto carpaccio. Garnish with radish, turnip, tarragon, and Puffed Beef Shin Tendon. Finish with drizzle of olive oil.