Carpaccio

Recipe Ingredients

1 lb	454g / 16oz	Beef tenderloin
1 lb	454g / 16oz	Onion - thinly sliced (medium)
1		Celery - thinly sliced
2		Garlic
1/2		Lemon - thinly sliced
2 cups	474ml	Dry red wine
2 cups	474ml	Red wine vinegar
1 cup	160g / 5.6oz	Brown sugar
12		Stems
1/2		Orange - thinly sliced
1/2 cup	118ml	Capers
2 tablespoons	30ml	Pickling spice
2 tablespoons	30ml	Salt
		Leaf lettuce
		Finely chopped onion - capers
		Orange wedges - lemon slices

Recipe Instructions

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.

4. Garnish with orange wedges or sliced lemon, if desired.

Source:
Larry Ottersbach

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.