Tournedos of beef tenderloin with red onion compote and celery fruit

Ingredients for Tournedos of beef tenderloin with red onion compote and celery fruit

Instructions for Tournedos of beef tenderloin with red onion compote and celery fruit

To prepare the Tournedos of beef tenderloin with red onion compote and celery fruit recipe, please follow these instructions:

Remove the bread from the refrigerator and the wrapper a little half an hour before cooking. Of the tenderloin cut 8 steaks a ca. 100 g wrapped with lightly smoked bacon. Brush the steaks with high heat and season with salt and pepper. Place in an ovenproof dish and cook in the oven at 200 ° C for approx. 8 min. onion compote
The onions are sautéed in a little olive oil without color and add orange juice and Madeira. The sauce is boiled down to approx. Half and whip with butter. Season with salt and pepper. Roasted mushrooms The sponges are cleaned and shaken on a hot forehead in a little olive oil.

Celery Frites
The celeriac counter is peeled and cut into paper-thin slices on either a pick-up machine or a shredder. Heat 2 dl vegetable oil and stir the celery dishes for a few minutes until they are light brown and crisp. If necessary, step over several turns so that the oil stays hot. Sprinkle immediately with coarse salt.

The meat is topped on the mushrooms with red onion compote and decorated with celery.