Carpaccio+++fggt98b Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Beef tenderloin,
1 Med: Onion, thinly sliced
1 Stalk: celery, thinly sliced
2 centiliter: Garlic,
1/2: Lemon, thinly sliced
2 cup: Dry red wine,
2 cup: Red wine vinegar,
1 cup: Brown sugar,
12 package: Stems,
1/2: Orange, thinly sliced
1/2 cup: Capers,
2 tbsp: Pickling spice,
2 tbsp: Salt,
Leaf lettuce,
Finely chopped onion, capers
Orange wedges, lemon slices
Directions:
W & S TEMPLE, SALT LAKE CITY. BEAULIEU CABERNET SAUVIGNON, 78 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.
Source from luhu.jp
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.
Source from luhu.jp