Preheat the oven to 375° F (190° C).
Heat the oil and melt the butter on medium high in a large frying pan.
Brown the meat, letting it cook 2 to 3 minutes on each side or until the meat is well coloured.
Transfer the meat to an oven dish, salt and pepper generously and continue cooking while preparing the sauce.
In the meantime, sautée the shallot in the same pan for about 1 min.
Deglaze with vinegar. Add the nectar and beef bouillon.
Bring to a boil and let simmer 5 to 7 minutes while mixing with a wooden spoon.
Using a paring knife, cut the orange peel into strips, without removing the whitish part from the back of the peel.
Place the orange peel and the oregano in the sauce and continue cooking 2 minutes.
Remove the meat from the oven and set aside a few minutes. Slice it into thick strips.
Serve immediately under a drizzle of sauce.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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