Title: Tenderloin of Beef with Three Citrus Sauces
Categories: Entree Meat
Yield: 4 Servings
| 1 | kg | Tenderloin |
| 100 | ml | Vegetable oil |
| 100 | g | Onion finely chopped |
| 150 | ml | Lemon juice |
| 150 | ml | Lime juice |
| 150 | ml | Orange juice |
| 750 | ml | Red wine |
| 1/4 | kg | Butter |
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.