2 cups of orange juice
1 tablespoon grated orange peel
2 medium-sized onions, finely chopped
salt and black pepper to taste
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1 3/4 kilograms beef mignon or Alcatra fillets per pound
1 tablespoon olive oil
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
4 cups water
2 medium-sized oranges, cut into thin slices
1/2 cup Madeira wine
2 cups of orange juice
1 tablespoon grated orange peel
2 medium-sized onions, finely chopped
salt and black pepper to taste
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1 3/4 kilograms beef mignon or Alcatra fillets per pound
1 tablespoon olive oil
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
4 cups water
2 medium-sized oranges, cut into thin slices
1/2 cup Madeira wine
Combine the orange juice, grated orange peel, onions, salt, black pepper, cinnamon, coriander, cumin, and sugar in a blender
Blend on medium speed until well mixed
Place the beef in a shallow dish and cover with this mixture
Let it marinate at room temperature for 2-3 hours or refrigerate for 4-6 hours, turning the beef occasionally to ensure even seasoning
Remove the beef from the marinade and reserve the marinade
In a large skillet, heat the olive oil and butter or margarine over medium heat
Sear the beef on all sides
Add the reserved marinade to the beef and let it simmer for 45-50 minutes
Remove the beef and place it in a warm serving dish
Dissolve the flour in water and add it to the skillet
Cook over low heat, stirring constantly, for 5 minutes
Add the orange slices and serve immediately
Serve with Madeira wine, if desired.
