Recipe - Carpaccio

1 pound Beef tenderloin
1 md Onion; thinly cut or sliced up
1 Stalk celery; thinly cut or sliced up
2 Cloves garlic
One half Lemon; thinly cut or sliced up
2 cup Dry red wine
2 cup Red wine vinegar
1 cup Brown sugar
12 Parsley stems
One half Orange; thinly cut or sliced up
One half cup Capers
2 tablespoon Pickling spice
2 tablespoon 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 nonaluminum 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 cut or sliced up lemon, if desired.

DEVEREAUX

W & S TEMPLE, SALT LAKE CITY.

BEAULIEU CABERNET SAUVIGNON, 78

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.