Beef Fillet with Herb Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 26.7 μg | (45 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,792 mg | (45 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 269 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 350 milliliters Whipped cream (30%)
- salt
- peppers
- 1 pinch Nutmeg
- 1 pinch cayenne pepper
- 1 garlic clove
- 700 grams potatoes
- 150 grams Celery root
- 2 carrots
- 800 grams Beef fillet
- 1 Tbsp clarified butter
- 8 sprigs mixed Fresh herbs (Parsley, chervil, basil)
Preparation steps
Preheat oven to 200°C
Season cream with salt, pepper, nutmeg and cayenne pepper. Peel garlic and squeeze through press. Rinse and peel potatoes and cut into very thin slices. Layer potatoes in 20 cm diameter gratin dish. Pour flavored cream over potatoes. Cover gratin with aluminum foil and cook on middle rack of hot oven for 40 minutes.
Meanwhile, peel and dice celery and carrots. Rinse beef and pat dry. Heat clarified butter in frying pan. Fry beef over high heat for 5-7 minutes on each side.
In the meantime, rinse mixed herbs, coarsely chop, shake dry and pluck leaves. Spread herbs on large piece of aluminum foil. Remove beef from pan, add salt and place on foil with herbs. Roll beef in herbs, so herbs stick to beef. Spread diced vegetables on top of beef on aluminum foil. Wrap aluminum foil around beef and diced vegetables, place foil pouch in ovenproof dish and slide in oven.
Remove aluminum foil from gratin. Cook gratin and beef for 20 minutes, then remove beef and let rest (covered) for another 10 minutes. Serve beef with diced vegetables and gratin.
