Title: Carpaccio+++fggt98b
 Categories: Meats, Beef, Italian
      Yield: 6 Servings
 
      1 lb Beef tenderloin
      1    Med Onion, thinly sliced
      1    Stalk celery, thinly sliced
      2    Cl Garlic
    1/2    Lemon, thinly sliced
      2 c  Dry red wine
      2 c  Red wine vinegar
      1 c  Brown sugar
     12 pk 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
 
  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.