Beef Tenderloin with Herb and Nuts Crust
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
727
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 727 cal. | (35 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 9.3 μg | (310 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 753 mg | (19 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 27.4 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 254 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams Sirloin steak
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 Tbsps freshly chopped parsley
- 1 Tbsp freshly chopped cilantro
- 150 grams softened butter
- 4 Tbsps breadcrumbs
- 1 egg yolk
- 40 grams chopped Walnut
Preparation steps
1.
Preheat the oven to 160 ° C upper and lower heat.
2.
Rinse and pat dry meat, season with salt and pepper. Heat oil in a pan and sear meat on both sides on high heat. Place into a roasting pan and bake in preheated oven at 160°C (approximately 325°F) for about 30-45 minutes, depending on thickness of meat.
3.
Combine herbs with butter, breadcrumbs, egg yolk, and nuts, mix well. Season with salt and pepper. Spread mixture on meat about 5 minutes before the end of cooking. Remove from oven and let stand for a few minutes. Serve.
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