Spicy beef with berry sauce

The combination of meat and berries is a time-tested and harmonious culinary union. Fruit and berry sourness plays the role of a marinade, making meat fibers softer and more tender. It helps bring out the flavor of the meat and complements it perfectly. In our recipe, the sweet and sour sauce will give the beef a rich flavor and aroma. By the way, it will also help digestion, even if the meat is a bit fatty.

1. Calories
   195,31 kcal
2. Protein
   12,41 gram
3. Fat
   13,83 gram
4. Carbohydrates
   4,99 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Beef clipping

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   1000 g
2. Vegetable oil

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   3 tbsp. l. = 51 g
3. Salt

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   to taste
4. Cowberry

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   50 g
5. Cranberry

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   50 g
6. Kiwi

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   1 piece = 75 g
7. Lemon

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   1 piece = 120 g
8. Onions

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   1 piece = 80 g
9. White wine

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   2 tbsp. l. = 36 g
10. Sugar

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    2 tbsp. l. = 50 g
11. Parsley

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    1 bunch = 20 g

Steps:

1. 
   Wash the parsley with cold running water and place on a paper napkin. Separate the leaves from the stems. Peel the kiwi. Wash the lemon and pour boiling water over it. Sort and wash the berries. Peel and wash the onion.
2. 
   Prepare the meat for frying. Cut the beef tenderloin into portions across the grain to speed up marinating and cooking. Salt to taste, grease generously with sunflower oil. Leave to marinate at room temperature for 1 hour.
3. 
   Prepare berry sauce. Cut the prepared kiwi fruit into cubes. Using a sharp knife, finely chop the prepared parsley. Cut the onion into small cubes and place it in a well-heated frying pan with sunflower oil. Fry until golden brown, add parsley, kiwi pulp, lemon juice, sugar, wine and cranberries and lingonberries to the pan. Mix well and simmer over low heat for 10 minutes. Mash with a masher and remove from heat.
4. 
   Pour sunflower oil into a frying pan, heat it well and add the marinated beef. Fry on both sides alternately. The cooking time on each side depends on the quality of the meat and its thickness. On average, 5 minutes is enough. Check readiness by piercing with a sharp knife: if there is nothing at the puncture site or clear liquid flows out, then the meat is ready. If reddish juice comes out, continue frying.
5. 
   Serve the spicy beef hot as a main course. When serving portioned, place the meat on a plate, pour over the berry sauce, garnish with fresh berries, kiwi slices, and a sprig of basil.