Originally posted by kamilyun
Max, for the unseared stuff--What is the age of the beef? Is there any special handling or certification required (like sushi might have)?
And if I'm ever visiting Vermont...expect a PM 
Wet aged tenderloin is the preferred component. Dry aged beef requires Sirloin Strip and the price vs flavor difference just doesn't make sense.
Here's a handling trip... no matter whether you're using seared or raw tenderloin, get it as cold as possible in the fridge. Using a sharp knife, cut slices between 1/8" - 1/4". The idea is to get them as thin as possible without tearing/shredding the meat. Place the slices between layers of clear plastic film wrap. You can do this up to 8 hrs ahead of serving. When you're ready to plate the Carpaccio, using the flat side of a meat tenderizer,
lightly flatten the tenderloin. Peel away one layer of plastic wrap and place the meat on the serving plate.
