Tenderloin of Beef with Three Citrus Sauces

1 kg Tenderloin
100 ml Vegetable oil
100 g Onion finely chopped
150 ml Lemon juice
150 ml Lime juice
150 ml Orange juice
750 ml Red wine
1/4 kg Butter

Trim and tie tenderloin. Seal in a pan with oil. Deglaze pan with a little red wine. Sweat off the onions. Add the citrus juices and the remaining wine, reduce. When well reduced whisk in remaining butter. Slice the tenderloin and serve on the sauce.

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