Summary

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

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Instructions

1. Peel, fillet and cut the oranges into pieces.
2. Brown the meat well on all sides, season with salt and pepper from the mill and keep warm.
3. 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.
4. Lamb`s lettuce tastes good with it and, as a side dish, hash browns or croquettes.
5. A little tip on the side:
6. Personally, I always add a good shot of Cointreau.