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.