Beef Fillet with Herb Crust

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Beef Fillet with Herb Crust
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Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
695
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie695 cal.(33 %)
Protein49 g(50 %)
Fat40 g(34 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A1.2 mg(150 %)
Vitamin D1 μg(5 %)
Vitamin E2.3 mg(19 %)
Vitamin K26.7 μg(45 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin21.4 mg(178 %)
Vitamin B₆1.5 mg(107 %)
Folate89 μg(30 %)
Pantothenic acid3.3 mg(55 %)
Biotin16.2 μg(36 %)
Vitamin B₁₂4.4 μg(147 %)
Vitamin C40 mg(42 %)
Potassium1,792 mg(45 %)
Calcium132 mg(13 %)
Magnesium103 mg(34 %)
Iron6.8 mg(45 %)
Iodine11 μg(6 %)
Zinc10.1 mg(126 %)
Saturated fatty acids22.5 g
Uric acid269 mg
Cholesterol185 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
350 milliliters Whipped cream (30%)
salt
peppers
1 pinch Nutmeg
1 pinch cayenne pepper
1 garlic clove
700 grams potatoes
150 grams Celery root
2 carrots
800 grams Beef fillet
1 Tbsp clarified butter
8 sprigs mixed Fresh herbs (Parsley, chervil, basil)
How healthy are the main ingredients?
potatoWhipped creamsaltNutmegcayenne peppergarlic clove

Preparation steps

1.

Preheat oven to 200°C 

Season cream with salt, pepper, nutmeg and cayenne pepper. Peel garlic and squeeze through press. Rinse and peel potatoes and cut into very thin slices. Layer potatoes in 20 cm diameter gratin dish. Pour flavored cream over potatoes. Cover gratin with aluminum foil and cook on middle rack of hot oven for 40 minutes.

2.

Meanwhile, peel and dice celery and carrots. Rinse beef and pat dry. Heat clarified butter in frying pan. Fry beef over high heat for 5-7 minutes on each side.

In the meantime, rinse mixed herbs, coarsely chop, shake dry and pluck leaves. Spread herbs on large piece of aluminum foil. Remove beef from pan, add salt and place on foil with herbs. Roll beef in herbs, so herbs stick to beef. Spread diced vegetables on top of beef on aluminum foil. Wrap aluminum foil around beef and diced vegetables, place foil pouch in ovenproof dish and slide in oven.

Remove aluminum foil from gratin. Cook gratin and beef for 20 minutes, then remove beef and let rest (covered) for another 10 minutes. Serve beef with diced vegetables and gratin.

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