---------- Recipe via Meal-Master (tm) v8.02
  
       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.
  
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