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BEEF TENDERLOIN A LÕORANGE

Crush the green peppercorns and press into both sides of the steaks.  Thinly grate the rind from 2 of the oranges.  Squeeze the juice from the 2 oranges.  Cut the remaining oranges into 6 slices.  Cook the grated orange zest in boiling water for 5 minutes.  Drain on paper towels.  Melt the butter in 2 frying pans and sautˇ the steaks and shallots.  Cook the steaks for 3-5 minutes per side.  Season with salt.  Remove the steaks from the frying pan and keep warm.  Add the orange slices to the frying pan and cook for 1 minute, turning once.  Place an orange round on each steak.  Add the orange juice and rum to the frying pans and scrape the base of each pan with a wooden spoon to detach any cooked-on particles.  Add the orange zest and cream and cook for 2 minutes, whisking constantly.  Spoon the sauce over the steaks and serve immediately.
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6 1-inch beef tenderloin
steaks, wrapped in bacon and tied
3 shallots, chopped
3 tbsp drained green peppercorns, rinsed
4 oranges, washed
1 1/4 cup cr¸me fra”che
1/2 cup rum
6 tbsp unsalted butter
salt
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20
mn
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10
mn
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Thick slices of round can be substituted for beef tenderloin.
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Meat
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Gaillac
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