Title: Tenderloin of beef with three citrus sauces
 Categories: Main dish, Meats
      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.