Beef Fillet in Red Wine Sauce

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Beef Fillet in Red Wine Sauce
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Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1348
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,348 cal.(64 %)
Protein149 g(152 %)
Fat54 g(47 %)
Carbohydrates50 g(33 %)
Sugar added17 g(68 %)
Roughage19.2 g(64 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.7 μg(4 %)
Vitamin E21.6 mg(180 %)
Vitamin K33 μg(55 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂1.2 mg(109 %)
Niacin57.8 mg(482 %)
Vitamin B₆4 mg(286 %)
Folate258 μg(86 %)
Pantothenic acid7.9 mg(132 %)
Biotin37.1 μg(82 %)
Vitamin B₁₂12.2 μg(407 %)
Vitamin C331 mg(348 %)
Potassium3,769 mg(94 %)
Calcium434 mg(43 %)
Magnesium257 mg(86 %)
Iron18.9 mg(126 %)
Iodine31 μg(16 %)
Zinc29.5 mg(369 %)
Saturated fatty acids24.7 g
Uric acid905 mg
Cholesterol409 mg
Complete sugar38 g

Ingredients

for
2
For the sauce and fillet
200 milliliters bold Red wine
400 milliliters rich Vegetable broth
2 Tbsps Beef stock
½ packet Gingerbread sauce
salt
freshly ground peppers
1 splash Fruit Vinegar (or red wine vinegar)
6 slices Beef fillet (each 60 grams)
¼ Red cabbage
1 Tbsp clarified butter
For the cabbage
1 small Head of cabbage (500 grams)
lemons (half)
salt
2 Tbsps butter
How healthy are the main ingredients?
saltRed cabbagelemon

Preparation steps

1.

For the sauce and fillet, place red wine in a saucepan, bring to a boil and reduce by half. Pour in vegetable broth and beef stock. Crumble the gingerbread sauce, stir into saucepan and bring to a boil. Remove from heat, cover and let stand about 5 minutes. Puree with an immersion blender and season with salt and pepper. If necessary, season with some vinegar.

2.

Season the beef fillet slices with salt and pepper, place in the hot, but not boiling sauce and let stand 6 minutes. Lift out the meat and arrange on plates. Stir the sauce again and spread over the meat. Serve with the cabbage, boiled potatoes and a glass of beer, if desired. 

3.

For the cabbage, remove the outer leaves of the cabbage and cut head into quarters. Cut out stalk and cut the cabbage into thin strips.

4.

Bring a large pot of salted water to a boil. Squeeze in juice from half a lemon and add squeezed lemon to the pot. Add cabbage and blanch for about 8 minutes. Drain cabbage, immediately rinse in cold water and drain.

5.

Melt butter in a pan, add cabbage, cook until heated through and and season with salt.