• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Carpaccio

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 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

 Directions

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

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?