Spicy Beef Filets with Pears and Spiced Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 202 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 700 grams Beef fillet
- 2 Tbsps vegetable oil
- 4 sprigs thyme
- 1 Vanilla bean
- 1 red chili pepper
- 2 garlic cloves
- 2 ripe Pear (such as Williams Christ)
- 2 Tbsps sugar
- 150 milliliters dry white wine
- 100 grams butter
- ¼ tsp ground Cardamom
- 1 generous pinch Ground cinnamon
- Sea salt (to taste)
- freshly ground peppers
Preparation steps
Preheat the oven to 120°C (approximately 250°F) top / bottom heat. Rinsethe meat, pat dry, trim and cut into 4 or 8 thick medallions. Slightly flatten with the palm of your hand and sear on all sides in hot oil in a pan. Remove from the pan and place on a greased baking sheet.
Bake the meat in the preheated oven for 40-50 minutes or to the desired degree of doneness. Meanwhile, rinse the thyme and shake dry.
Cut the vanilla bean in half lengthwise and rinse the chile pepper. Peel the garlic and press lightly. Rinse the pears, cut into quarters lengthwise, remove the core and cut the flesh into slices.
Allow the sugar to caramelize in a pan, add the pears to the caramel and pour in the wine. Cook briefly until the caramel has dissolved and let the mixture boil down for about 5 minutes.
Melt the butter in a frying pan, add the spices, vanilla bean, thyme, chili pepper, garlic, sea salt and freshly ground pepper and coat the steaks in it. Remove from the pan, slice and serve with the herbs and spices on a wooden board. Serve with the pears.
