Tenderloin of Beef with Three Citrus Sauces
Yield
4 servingsPrep
30 minCook
30 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
beef, tenderloin
|
*
|
| 100 | ml |
vegetable oil
|
*
|
| 100 | grams |
onions
finely chopped |
|
| 150 | ml |
lemon juice
|
*
|
| 150 | ml |
lime juice
|
*
|
| 150 | ml |
orange juice
|
*
|
| 750 | ml |
red wine
|
*
|
| ¼ | kg |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
beef, tenderloin
|
*
|
| 1E+2 | ml |
vegetable oil
|
*
|
| 1E+2 | grams |
onions
finely chopped |
|
| 1.5E+2 | ml |
lemon juice
|
*
|
| 1.5E+2 | ml |
lime juice
|
*
|
| 1.5E+2 | ml |
orange juice
|
*
|
| 7.5E+2 | ml |
red wine
|
*
|
| 0.3 | kg |
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.
