Beef and Chicken Fillets with Pesto Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 52.12 g | (53 %) | ||
| Fat | 45.75 g | (39 %) | ||
| Carbohydrates | 8.81 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.65 g | (12 %) |
| Vitamin A | 74.29 mg | (9,286 %) | ||
| Vitamin D | 0.19 μg | (1 %) | ||
| Vitamin E | 4.43 mg | (37 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 24.81 mg | (207 %) | ||
| Vitamin B₆ | 0.92 mg | (66 %) | ||
| Folate | 26.29 μg | (9 %) | ||
| Pantothenic acid | 1.22 mg | (20 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 2.56 μg | (85 %) | ||
| Vitamin C | 28.61 mg | (30 %) | ||
| Potassium | 593.02 mg | (15 %) | ||
| Calcium | 179.97 mg | (18 %) | ||
| Magnesium | 82.2 mg | (27 %) | ||
| Iron | 4.47 mg | (30 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 8.81 g | |||
| Cholesterol | 135.6 mg |
Ingredients
- Ingredients
- 300 grams Beef fillet (ready to cook)
- 300 grams Chicken breasts (ready to cook, skinless)
- 6 rosemary
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- ½ bunch parsley
- ½ bunch Basil
- 3 organic lemons
- 1 garlic clove
- 1 Tbsp roasted Pine nuts
- 80 milliliters olive oil
- 50 grams ground almonds
- 30 grams freshly grated Parmesan
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the beef and chicken. Pat dry and cut into medallions. Rinse rosemary, shake dry and thread each beef medallion with a sprig of rosemary. Fry beef medallions on both sides in oil until pink on insides. Fry chicken fillets in oil on both sides until cooked through. Season both meats with salt and pepper.
Meanwhile, rinse herbs, shake dry and strip leaves. Rinse 1 lemon in hot water and finely zest. Squeeze juice from 1/2 lemon. Peel and coarsely chop garlic. In a bowl, combine lemon zest, garlic, pine nuts, herbs and oil. Stir in almonds and Parmesan and season with salt, pepper and lemon juice. Rinse the remaining lemons in hot water and rub them dry. Cut lemons into thin slices and arrange on a serving plate. Place beef and chicken on lemon slices and top each piece with a dollop of pesto.
