Bacon Wrapped Beef Filet with with Brussels Sprouts and Roasted Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,250 cal. | (60 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 76 g | (66 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.1 g | (64 %) |
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15 mg | (125 %) | ||
| Vitamin K | 245.8 μg | (410 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 28.4 mg | (237 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 279 μg | (93 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 24.7 μg | (55 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 227 mg | (239 %) | ||
| Potassium | 2,969 mg | (74 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 13.2 mg | (165 %) | ||
| Saturated fatty acids | 32.2 g | |||
| Uric acid | 438 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the beef
- 1 kilogram Beef fillet
- salt
- freshly ground peppers
- 1 bunch thyme
- 250 grams Bacon
- 2 onions
- 1 small Celery root
- butter
- 125 milliliters white wine
- For the vegetables
- 1 kilogram waxy Sweet potato
- 2 Tbsps olive oil
- 500 grams Brussels sprouts
Preparation steps
For the beef, sprinkle the beef filet with salt, pepper and thyme. Wrap the filet with the bacon and tie with kitchen twine. Cut the onion and celery root into bite-size pieces. Melt 2 tablespoons butter in a hot roasting pan. Cook the filet on all sides for about 5 minutes. Add the white wine and the vegetables. Roast in a preheated 180°C oven (approximately 350°F) for about 30 minutes or until beef is desired doneness. Remove beef from the oven and let stand for 5 minutes before slicing.
Meanwhile, for the vegetables, peel and quarter the potatoes. Place on an oiled baking sheet. Season with salt and pepper and roast in oven with beef about 40 minutes or until tender.
Trim and rinse brussels sprouts. Cook in plenty of salted boiling water for about 20 minutes or until tender. Drain and toss with 2 tablespoons melted butter. Serve beef with the vegetables.
