Title: Carpaccio
Categories: Beef
Yield: 6 Servings
| 1 | lb | Beef tenderloin |
| 1 | | Med Onion, thinly sliced |
| 1 | | Stalk celery, thinly sliced |
| 2 | | Cl Garlic |
| 1/2 | | Lemon, thinly sliced |
| 2 | c | Dry red wine |
| 2 | c | Red wine vinegar |
| 1 | c | Brown sugar |
| 12 | pk | Stems |
| 1/2 | | Orange, thinly sliced |
| 1/2 | c | Capers |
| 2 | tb | Pickling spice |
| 2 | tb | Salt |
| | | 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.