Carpaccio wrapped asparagus with raspberry-horseradish sauce

For the carpaccio, combine the first 5 ingredients into a coffee grinder you have dedicated to the grinding of spices. Pulse until the everything is coarse ground. Place the spice mixture on a plate.

Rub the tenderloin with the 1 tbsp. of oil and roll in the spice mixture to coat the entire surface.

Allow the meat to rest under refrigeration while you heat a skillet with enough oil to coat the bottom of the skillet. Over medium-high to high heat, sear the tenderloin over the entire surface, turning just as soon as the meat turns brown, around 1-2 minutes.

Once you have browned the meat on all sides, return it to the refrigerator to cool. Once cool wrap the tenderloin in plastic and place in the freezer for 45 minutes to an hour depending on the thickness of the meat. What you are looking for is for the meat to yield to gentle pressure much like you would do for checking an avocado.

Now, unless you have the knife skills of a ninja I would recommend that you slice the tenderloin on a meat slicer to get the thinnest slices possible without the meat falling apart. Failing the ninja skills or a meat slicer you can still slice the meat a bit thicker and pound it out to the desired thickness between some wax paper.

Set the slices of tenderloin apart from each other on a sheet of wax paper, separating each layer with wax paper. Return to the refrigerator.

For the Asparagus
Blanch the trimmed spears in boiling water until the spears just barely start to bend, the time will vary depending upon the thickness of the asparagus.

Immediately plunge the asparagus into ice water to stop the cooking. Once cool remove the asparagus and drain on paper towels.

For Assembly
Take each asparagus spear and wrap 1-2 slices of the carpaccio around the asparagus and arrange artfully on a platter leaving room for a bowl of the raspberry-horseradish cream. This can be done a day in advance. Store in the refrigerator after wrapping in plastic wrap.

For the Raspberry-Horseradish Cream
No more than an hour before service gently mix the raspberries into the sour cream which has had the horseradish and milk added. Stir gently or the raspberries will break up. Keep refrigerated.