Poached Fillet of Beef with Vegetables
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
352
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 78.9 μg | (132 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,450 mg | (36 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 363 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the carrots, celery and leeks. Peel the carrots. Roughly chop half of the vegetables and cut the other half into thin strips.
2.
Place the chopped vegetables into a large pot with salted water. Add the parsley and simmer for about 10 minutes. Remove the vegetables and parsley with a slotted spoon and add the beef fillet to the broth. Keep the broth at about 80°C (approximately 175°F) and poach the beef for about 10 minutes. Add the sliced vegetables to the broth and continue cooking for 10 minutes.
3.
Remove the beef fillet from the pot and let rest for several minutes. Season with salt and pepper and slice into medallions. Serve with the vegetables.
