Beef Fillet with Green Asparagus
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
396
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 49.4 μg | (82 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,124 mg | (28 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 307 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Asparagus
- 1 organic lemon
- salt
- 4 filets mignon (250 g each)
- ½ tsp peppercorns
- 2 Tbsps clarified butter
Preparation steps
1.
Rinse, trim and peel the ends of the asparagus. Rinse the lemon and cut into quarters. Cook the asparagus with lemon in salted water until soft (8-12 minutes).
2.
Rinse the fillet steaks and pat dry. Crush the peppercorns in a mortar and season the steaks with salt and pepper. Heat the butter in a pan and fry the steaks on both sides for 6-8 minutes (fry for longer or shorter, depending on individual preference). Wrap in foil and leave to rest for 5 minutes.
3.
Arrange the steaks on plates with the asparagus and serve with a herb butter if desired.
