Tenderloin Of Beef With Three Citrus Sauces
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Australian | Main dish, Meats | 4 | Servings |
INGREDIENTS
| 1 | kg | Tenderloin |
| 100 | Vegetable oil | |
| 100 | g | Onion finely chopped |
| 150 | Lemon juice | |
| 150 | Lime juice | |
| 150 | Orange juice | |
| 750 | Red wine | |
| 1/4 | kg | Butter |
INSTRUCTIONS
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.
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 961
Calories From Fat: 629
Total Fat: 71g
Cholesterol: 369.4mg
Sodium: 167.9mg
Potassium: 1161.5mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: 1.1g
Protein: 75.5g