Tenderloin with Tangerines

Cook long grain rice in boiling hot salted water for 20 min.

Rinse fennel, cut into small pieces, steam in water with closed lid for about 10 min until soft.

Rinse meat, dry and cut into strips. Heat oil. Fry meat until golden brown. Season with salt, pepper and curry. Remove.

Drain fennel, collect stock. Fry fennel and tangerine slices briefly in the frying fat. Add meat repeatedly. Deglaze with stock, add whipped cream and season.

Serve with long grain rice and garnish with parsley.

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