| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 6 |
oz |
Beef tenderloin; sliced paper thin |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Freshly-ground black pepper |
| 1/4 |
ts |
Caraway seeds |
| 1/4 |
c |
Red wine vinegar |
| 1 |
tb |
Salt |
| 1 |
|
Green apple; peeled and cored |
| 1 |
sm |
Radicchio head from treviso |
| 4 |
oz |
Extra-virgin olive oil from lago di garda; divided |
INSTRUCTIONS
Lay beef slices out in a shallow casserole. In a small bowl, mix
together cinnamon, pepper, caraway seeds, vinegar and salt and pour
over meat. Cut apple into 1/8-inch julienne and place in dressing
bowl. Pull leaves off Treviso and toss with 2 ounces Garda oil and
season lightly with salt.
To serve, place 3 slices of beef on each plate and cover the slices
with handfuls of salad. Drizzle the salad with more oil and serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-1D02)
Per serving: 139 Calories (kcal); 10g Total Fat; (63% calories from
fat); 8g Protein; 5g Carbohydrate; 30mg Cholesterol; 1620mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit;
1
1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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