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  Recipe Home » Misc » Carpaccio+++fggt98b
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  Carpaccio+++fggt98b
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 178
Ingredients:
1 lb Beef tenderloin
1 Med Onion, thinly sliced
1 Stalk celery, thinly sliced
2 Cl Garlic
1/2 Lemon, thinly sliced
2 cup Dry red wine
2 cup Red wine vinegar
1 cup Brown sugar
12 package Stems
1/2 Orange, thinly sliced
1/2 cup Capers
2 tbsp Pickling spice
2 tbsp Salt
Leaf lettuce
Finely chopped onion, capers
Orange wedges,lemon slices
Instructions:
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.
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