Spinach Stuffed Beef Fillet
Nutritional values
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 191.1 μg | (319 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,017 mg | (25 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 200 grams Spinach
- salt
- 2 Tbsps Pine nuts
- 1 shallot
- 6 garlic cloves
- 4 Tbsps vegetable oil
- 125 grams Blue cheese (such as Saint Agur)
- freshly grated Nutmeg
- freshly ground peppers
- 700 grams Beef fillet (ready to cook)
Preparation steps
Rinse the spinach and blanch in boiling salted water. Drain well and chop. Dice the cheese. Toast the pine nuts in a dry pan until fragrant. Peel the shallot and garlic; dice the shallot finely and coarsely chop the garlic. Saute both in 1 tablespoon oil until translucent. Remove the pan from the heat and stir the spinach and cheese into the shallot and garlic mixture. Season well with salt, pepper and nutmeg.
Preheat the oven to 180°C (approximately 350°F).
Rinse the beef, pat dry, remove the silver skin and cut halfway through the length of the beef fillet with a sharp knife to create a cavity for stuffing. Fill with the spinach mixture and the pine nuts and tie the fillet into a long roll with kitchen string. Heat the rest of the oil in a frying pan and sear the fillet on all sides until brown, 6-8 minutes. Place on a roasting rack (over a drip pan) and cook in the oven for 25-30 minutes. Let it rest briefly. Remove kitchen string, slice and serve.
