Beef Fillet with Herb Sauce and Green Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 800 cal. | (38 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 87.8 μg | (146 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,330 mg | (33 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 32 g | |||
| Uric acid | 258 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the sauce
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 1 tsp Pastry flour
- 125 milliliters Beef stock
- 500 milliliters Whipped cream
- 1 bunch parsley
- 1 bunch Chervil
- 1 bunch Basil
- salt
- freshly ground pepper
- lemon juice (as desired)
- For the beef and asparagus
- 750 grams Beef fillet
- salt
- freshly ground pepper
- 2 Tbsps vegetable oil
- 600 grams green Asparagus
- 1 bunch scallions
- 1 Tbsp butter
Preparation steps
For the sauce, peel and dice the onion and garlic. Heat the butter and saute onion and garlic until translucent. Sprinkle with flour, stir and continue to saute. Stir in the beef stock and cream and continue to cook until reduced to a sauce consistency. Rinse herbs, shake dry, pluck the leaves and chop coarsely. Stir herbs into the cream sauce and puree in a blender. Season with salt, pepper and lemon juice.
For the beef, season the tenderloin with salt and pepper. Heat oil in a saute pan and brown the beef on all sides. Transfer to an ovenproof dish and bake in preheated oven at 180°C (gas mark 2-3, fan: 160 degrees) (approximately 350°F) for 20-30 minutes.
For the asparagus, rinse asparagus and scallion and trim the ends. Blanch the asparagus in boiling salted water for about 8 minutes. Blanch the scallions for 2 minutes. Drain both.
Let the beef rest after baking for 5-10 minutes, then slice. Scrape the beef gravy from the roasting pan and add to the herb sauce as desired.
Melt butter. Toss the asparagus and scallion in the melted butter. Serve meat with the herb sauce, asparagus and spring onions.
