Feed Me That logoWhere dinner gets done
previousnext


Title: Carpaccio
Categories: Beef
Yield: 6 Servings

1lbBeef tenderloin
1 Med Onion, thinly sliced
1 Stalk celery, thinly sliced
2 Cl Garlic
1/2 Lemon, thinly sliced
2cDry red wine
2cRed wine vinegar
1cBrown sugar
12pkStems
1/2 Orange, thinly sliced
1/2cCapers
2tbPickling spice
2tbSalt
  Leaf lettuce
  Finely chopped onion, capers
  Orange wedges,lemon slices

W & S TEMPLE, SALT LAKE CITY. BEAULIEU CABERNET SAUVIGNON, 78 1. Remove all fat and tendons from the tenderloin. Place in the freezer to firm, 15 to 20 minutes. 2. Combine remaining ingredients in a non-aluminum pot. Bring to a boil, reduce heat, and simmer for 10 minutes. Cool and strain. Discard solids. Reserve marinade. 3. With sharp knife or slicing machine, cut the tenderloin into paper thin slices. Arrange the tenderloin slices on a bed of lettuce. Place a small mound of finely chopped onions and capers in the center. Garnish with orange wedges or sliced lemon, if desired.

previousnext