Tenderloin with citrus salad

Name: tenderloin with citrus salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 bag pine nuts 55 g; 3 Red onions in thin rings; 1 lemon pressed out; 4 oranges; 4 grapefruits; 7 el oil; 2 x 200 g fresh spinach; 4 onions peeled and in quarters; 1 tray chestnut mushrooms (250 g), in coarse pieces; 3 x 2 pieces beef fillet; 125 ml creme fraiche; 4 el cognac liquor; 3 el fresh parsley finely chopped

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).

Ingredients

Directions

Roast the pine nuts in a dry frying pan with non-stick coating and let them cool.
Marinate the red onion rings in the lemon juice.
Peel the oranges and grapefruits so that all the white is off.
Use a sharp knife to cut out the white membranes between the flesh and try to catch the released moisture as much as possible.
Beat the liberated juice and 4 tbsp oil a dressing, season with salt and pepper.
Spoon the dressing with the spinach.
Divide the red onion, the orange slices and grapefruit and the pine nuts over it.
Heat 2 tbsp oil in a large frying pan and fry the normal onions over medium heat until they turn light brown.
Add the mushrooms and cook for 5 minutes.
Scoop the onions and mushrooms with a slotted spoon from the pan.
Heat the remaining oil in the pan with the last spoon of oil.
Fry the pieces of beef fillet with three at the same time in 2-3 min.
Per side brown.
Let the meat rest for a while.
Stir in the crème fraiche and cognac through the remaining shortening.
Cook this sauce for a while.
Now spoon the onions and the mushrooms through the sauce and let it warm well.
Season with salt and pepper and sprinkle with fresh parsley.
Serve the sauce and the salad separately..