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This recipe was uploaded by runneralps
Add EVOO in a casserole and heat it gently along with the chopped onion.. Put the fillet inside and sauté it (gently in low fire) from both sides. Care not to penetrate it ,otherwise it will expel all its juices ….and that's not good!!!
Cook from both sides for 5 minutes and then add the lemon and orange juice. When the juice evaporate, add white dry wine and all the other ingredients. In the end add 3 glasses of lukewarm water and cook in medium fire for 50-55 minutes. If need add water…..
Slice it like this…..http://www.flickr.com/photos/runneralps/5158733413/in/photostream/