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TATTEREDBUTTERFLY
Tenderloin with citrus salad
A tasty recipe. The main course contains the following ingredients: meat, pine nuts (55 g), red onions (in thin rings), lemon (squeezed), oranges, grapefruit, oil, fresh spinach, onions (peeled and in quarters), chestnut mushrooms ((250 g) ), in coarse pieces), tenderloin, crème fraîche, cognac (liquorice) and fresh parsley (chopped).
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Ingredients
Directions
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Roast the pine nuts in a dry frying pan with non-stick coating and let them cool.
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Marinate the red onion rings in the lemon juice.
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Peel the oranges and grapefruits so that all the white is off.
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Use a sharp knife to cut out the white membranes between the flesh and try to catch the released moisture as much as possible.
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Beat the liberated juice and 4 tbsp oil a dressing, season with salt and pepper.
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Spoon the dressing with the spinach.
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Divide the red onion, the orange slices and grapefruit and the pine nuts over it.
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Heat 2 tbsp oil in a large frying pan and fry the normal onions over medium heat until they turn light brown.
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Add the mushrooms and cook for 5 minutes.
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Scoop the onions and mushrooms with a slotted spoon from the pan.
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Heat the remaining oil in the pan with the last spoon of oil.
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Fry the pieces of beef fillet with three at the same time in 2-3 min.
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Per side brown.
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Let the meat rest for a while.
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Stir in the crème fraiche and cognac through the remaining shortening.
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Cook this sauce for a while.
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Now spoon the onions and the mushrooms through the sauce and let it warm well.
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Season with salt and pepper and sprinkle with fresh parsley.
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Serve the sauce and the salad separately..
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Nutrition
520Calories
Sodium0% DV1.765mg
Fat52% DV34g
Protein60% DV30g
Carbs8% DV23g
Fiber40% DV10g
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