For the sauce
2 tablespoons of oil
2 medium onions (200 g), chopped
4 cloves of garlic, minced
2 cups of orange and grapefruit juice (480 ml)
1 cup of dry red wine (240 ml)
1 tenderloin (2.7 kg), fat removed, cut into 1 cm thick slices perpendicular to the bone
For accompaniment
3 medium beetroot (600 g)
1 tablespoon of green peppercorn in brine, drained
2 tablespoons of cornstarch
1/2 teaspoon of salt
1 cup of water (240 ml)
4 tablespoons of chopped fresh parsley
Orange peel strips (for decoration)
For the sauce
2 tablespoons of oil
2 medium onions (200 g), chopped
4 cloves of garlic, minced
2 cups of orange and grapefruit juice (480 ml)
1 cup of dry red wine (240 ml)
1 tenderloin (2.7 kg), fat removed, cut into 1 cm thick slices perpendicular to the bone
For accompaniment
3 medium beetroot (600 g)
1 tablespoon of green peppercorn in brine, drained
2 tablespoons of cornstarch
1/2 teaspoon of salt
1 cup of water (240 ml)
4 tablespoons of chopped fresh parsley
Orange peel strips (for decoration)
Preheat the oven to 200°C (hot)
Prepare the sauce: in a medium pan, over medium heat, warm the oil and cook the onion and garlic until softened (about 8 minutes)
Add the orange and grapefruit juice and wine, stir, and remove from heat
Arrange the tenderloin slices side by side on a large baking dish and cover with the sauce
Place in the preheated oven for about 1 hour, basting occasionally with the sauce
Remove from the oven and reserve 1 cup of the sauce
Prepare the accompaniment: while the tenderloin is roasting, place the beetroot in a pressure cooker and cover with water
Cook over high heat until the beetroot starts to boil
Reduce heat and cook for about 30 minutes or until the beetroot is cooked through
Turn off the heat and let the pressure cooker cool
Open the lid, then drain the beetroot
Let it cool, peel, and cut into cubes
In a medium pan, combine the beetroot, green peppercorn, cornstarch, reserved sauce, salt, and water
Cook over medium heat, stirring constantly, until the sauce thickens slightly
Sprinkle with chopped parsley and mix
Arrange the tenderloin slices on a platter and decorate with orange peel strips
Distribute the beetroot around and serve
292 calories per serving
Note: To get the tenderloin slices, ask your butcher to cut them for you, as it's not possible to part the bone without a special knife.
