Tenderloin of beef with three citrus sauces
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Tenderloin |
| 100 | millilitres | Vegetable oil |
| 100 | grams | Onion finely chopped |
| 150 | millilitres | Lemon juice |
| 150 | millilitres | Lime juice |
| 150 | millilitres | Orange juice |
| 750 | millilitres | Red wine |
| ¼ | kilograms | Butter |
Directions
Trim and tie tenderloin. Seal in a pan with oil. Deglaze pan with a little red wine. Sweat off the onions. Add the citrus juices and the remaining wine, reduce. When well reduced whisk in remaining butter.
Slice the tenderloin and serve on the sauce. From the Australian Meat and Livestock Corporation. Typed for you by Sherree Johansson.