, pub-1183232341631896, DIRECT, f08c47fec0942fa0 Anders Cooks: Carpaccio - Swedish Style

Sign Up For My Second Book

Purchase a coil bound luxury copy of my first book "Tinfoil Cooking" right here on my website. This book is printed on 80# stock and lays flat on your counter when open. You can also purchase a paperback version or an E-Book version on or on The book is also available all over the world on the Amazon platforms. My second cookbook is coming soon, stay tuned.

Carpaccio - Swedish Style

Swedish Style Carpaccio

This is another recipe I got from my cousin Tonny and his wife Lillemor. Thanks guys, I just love this dish.

If you have an issue with raw meat, then this recipe is not for you, guaranteed. Go to my next recipe.


  • 1 Whole Beef Tenderloin. Trimmed and frozen for two days. Thaw out in the fridge overnight.

Ingredients for Marinade:

  • 75 ml or 2.5 oz of Salt
  • 75 ml or 2.5 oz of Sugar
  • 1 Tbsp of Coarsely Ground Pepper
  • 50 ml or 1.7 oz of Cognac (yum)
  • 1 tbsp of Organic Canola Oil

Make sure the tenderloin is nicely trimmed, no fat or sinew visible. Mix all the ingredients for the marinade in a bowl. Then rub in all over the tenderloin.

Set the tenderloin in a zip lock bag, remove as much air as possible from the bag and set on a plate in the fridge. Turn every 3-4 hours or so. The salt and sugar should completely dissolve and form a brine.

When you are ready to serve, remove the meat and scrap off the pepper gently. With a super sharp knife, slice as thin as you can and serve.

With this dish, you must have some Swedish Nobis Sås. Just fantastic. Serve up with some butter lettuce, tomatoes, bell peppers and some kind of potatoes. Pan fried is good.

No comments:

Post a Comment