Beef Fillet in Red Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,348 cal. | (64 %) | ||
| Protein | 149 g | (152 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 19.2 g | (64 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 21.6 mg | (180 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 57.8 mg | (482 %) | ||
| Vitamin B₆ | 4 mg | (286 %) | ||
| Folate | 258 μg | (86 %) | ||
| Pantothenic acid | 7.9 mg | (132 %) | ||
| Biotin | 37.1 μg | (82 %) | ||
| Vitamin B₁₂ | 12.2 μg | (407 %) | ||
| Vitamin C | 331 mg | (348 %) | ||
| Potassium | 3,769 mg | (94 %) | ||
| Calcium | 434 mg | (43 %) | ||
| Magnesium | 257 mg | (86 %) | ||
| Iron | 18.9 mg | (126 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 29.5 mg | (369 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 905 mg | |||
| Cholesterol | 409 mg | |||
| Complete sugar | 38 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
Melt butter in a pan, add cabbage, cook until heated through and and season with salt.
