Beef Fillet with Beets and Pistachios
Beef fillet with beets and pistachios - Protein package meets earthy flavors
Healthy, because
Even smarter
Nutritional values
The combination of calcium and phosphorus present in pistachios provides the optimal basis for a strong bone structure and favors joint function.
If you don't like beet, simply replace the root vegetable with colorful carrots, which also go wonderfully with the tender meat. The dill can be replaced by other herbs of your choice (for example, parsley or chives).
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 36.3 μg | (61 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,281 mg | (32 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 77 mg |
Ingredients
- Ingredients
- 22 ozs Beets (6 small red beets)
- salt
- 6 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- 2 ozs leaf lettuce
- 4 Dill
- 2 scallions
- 1 Tbsp lemon juice
- 1 Tbsp white balsamic vinegar
- peppers
- 22 ozs Beef fillet
- ½ oz small caperberry (1 TBSP.)
- 1 oz chopped Shelled pistachio (2 TBSP.)
- pink salt flakes (e.g. Murray river salt)
Preparation steps
Wash and clean the beet, leaving some green. Cut the beetroot into quarters, place in a baking dish, salt and drizzle with 1 tablespoon of olive oil and balsamic vinegar. Bake the beet in a preheated oven at 200 °C / 400 °F for 30-35 minutes. Then remove and reduce the oven temperature to 100 °C / 212 ˚F .
In the baking time, wash lettuce and spin dry, pluck larger leaves into pieces. Wash dill, shake dry and pluck off tips. Clean the spring onions, wash and cut diagonally into fine rolls.
For the dressing, whisk together lemon juice, white balsamic vinegar, salt, pepper and 3 tablespoons olive oil.
Pat beef fillet dry and season with salt. Heat remaining oil in an ovenproof frying pan. Fry the meat in it for 3-4 minutes over high heat, turning it. Then cook in the oven for 10 minutes.
Remove meat from oven and let rest for 5 minutes. Then cut diagonally into 1/2 inch thick slices and arrange on plates. Arrange lettuce leaves and beet next to it. Drizzle salad with dressing and sprinkle both with spring onions, caper apples and pistachios and garnish with pepper, salt flakes and dill.
