Carpaccio
beef, meats
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 pkg stems
1/2 orange, thinly sliced
1/2 cup capers
2 tablespoon pickling spice
2 tablespoon salt
1 leaf lettuce
1 finely chopped onion, capers
1 orange wedges,lemon slices
Remove all fat and tendons from the tenderloin. Place in the - Freezer to firm, 15 to 20 minutes. 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. With a 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.
Yield: 6 servings
