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.

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