Recipe - Tenderloin Of Beef With Three Citrus Sauces

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
One fourth 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.