Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 port. Fillet (s), not too big
- a little fat
- 2 cups cream or Cremefine
- 2 oranges or 3 mandarins, also 1 can
- Orange liqueur, Cointreau or Grand Marnier
- 1 dash orange juice
- salt
- Black pepper from the mill
- some broth
Print Recipe
Pin Recipe Instructions
- Peel, fillet and cut the oranges into pieces.
- Brown the meat well on all sides, season with salt and pepper from the mill and keep warm.
- Stir the cream and / or Cremefine as well as some broth into the meat stock and let it warm up, then add the orange fillets and squeeze out a little with a fork. Season the sauce with salt, pepper from the mill and orange juice and reduce a little. (If the sauce is still too runny, thicken it with a light sauce thickener). Finally, add the orange liqueur and season to taste again. Serve immediately afterwards.
- Lamb`s lettuce tastes good with it and, as a side dish, hash browns or croquettes.
- A little tip on the side:
- Personally, I always add a good shot of Cointreau.
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