The thin one · No. 35 · Beef
Barg
Finest cut of beef tenderloin marinated in our delicious sauce, charbroiled to perfection, served with basmati rice and charbroiled tomato.
How it is made
Barg means leaf. Beef tenderloin is sliced thin and long, pounded flatter, and marinated overnight in grated onion, saffron, lemon and olive oil until it is almost translucent.
It cooks in a minute or two on each side over the hottest part of the fire, and comes off the skewer in one long strip laid across saffron basmati rice with a charbroiled tomato. This plate was photographed on the pass at Kettner, not styled.
Sumac from the table, a spoon of maust o moosier, and a squeeze of lemon.
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