| How To Cook: |
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1. Place the tenderloin or fillet in a saucepan with cold water to cover.
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2. Bring to the boil, lower the heat and simmer for 20 minutes; remove the meat from the water and dry it.
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3. Put several knobs of butter in the bottom of a meat pan, put the tenderloin in the middle and spread a thick layer of Demerara sugar (about 2 tablespoons) over it.
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4. Dot with 2-3 knobs of butter, place 4 thin slices of raw orange (unpeeled) on top, and then pour a little red wine into the pan.
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5. Place in a moderately hot oven (425°F) for 10-15 minutes, till the glazing is a pleasant brown.
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6. Make thick gravy to serve with the meat, using the stock from the meat, flour, gravy browning and some of the red wine left in the pan.
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7. Serve with a variety of plain boiled vegetables, young carrots, whole cauliflower (Danes remove all the green and serve only the white), small white potatoes and sugar-browned potatoes.
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8. Arrange all on a large dish, with the thickly sliced meat in the center.
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9. Sprinkle the cauliflower and carrots with chopped parsley.
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