Clean and sear whole tenderloin of beef. Roast beef until medium rare. Cool and then slice about an eighth inch thick. Slice potatoes about 1/4 inch thick. Cook potatoes in salted, boiling water until done. Drain. While hot, sprinkle with a small amount of cider vinegar, salt and pepper. Cool.

Dress potatoes with sherry wine vinaigrette. Taste and season. Arrange one layer of potatoes on a platter, keeping an half inch space between each potato. Next, lay approximately 1.5 ounces of roasted, sliced filet on top of all the potatoes. Top all the beef stacks with a second potato. Garnish potato/filet stacks with a dollop of horseradish mayonnaise. Prop a beet chip in the mayonnaise and surround the stacks with drops of beet oil.