Title: Carpaccio
Categories: Meat
Yield: 6 Servings

1 lb Beef tenderloin
1 md Onion; thinly sliced
1 Stalk celery; thinly sliced
2 Cloves garlic
1/2 Lemon; thinly sliced
2 c Dry red wine
2 c Red wine vinegar
1 c Brown sugar
12 Parsley 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

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.

DEVEREAUX

W & S TEMPLE, SALT LAKE CITY.

BEAULIEU CABERNET SAUVIGNON, 78

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.