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Ingredients for 4 people
Method
1 Cut the orange peel into julienne.
2 Cut the tenderloin medallions about 3 cm thick (must be 8 medallions)
3 Dip them in flour on both sides.
4 Put the butter and olive oil in a frying pan and once the butter has melted add the medallions.
5 Add salt and pepper and brown them well on both sides.
6 Remove the medallions, pour the orange juice and wine into the pan and simmer for 10 minutes.
7 Add the medallions and the orange peel and cook for about 7-8 minutes or until the sauce is thick.