Cognac marinated beef tenderloin (carpaccio)

Ingredients for Cognac marinated beef tenderloin (carpaccio)

Instructions for Cognac marinated beef tenderloin (carpaccio)

To prepare the Cognac marinated beef tenderloin (carpaccio) recipe, please follow these instructions:

Appelsinløg:
Cut the onions in slices and saute them for a moment in a little water and butter. Sprinkle the onion slices and boil them in the orange juice until they are completely tender and the dishes are well-cooked - approx. ½ hour.

Season with salt and pepper and chill. Blanch the finely crushed orange peel in a little water and pour it off. Prior to pouring the serving Excess moisture from the bulbs, and mix with orange peel.

Marinated beef tenderloin:
The lamb is lubricated with all the spices that are touched in the mustard. It is put on a piece of stanniol and cognac dripped over. The sandwich is wrapped and marinated for two days in the refrigerator. Turn around occasionally.

The black bread is frozen and cut into very thin slices - best on machine ~ while still frozen. Served with apple onions. A dry rosé wine fits well.