Beef Fillet with Herb Sauce and Green Asparagus

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Beef Fillet with Herb Sauce and Green Asparagus
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Health Score:
84 / 100
1 hr

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie800 cal.(38 %)
Protein47 g(48 %)
Fat61 g(53 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A1 mg(125 %)
Vitamin D1.5 μg(8 %)
Vitamin E9.7 mg(81 %)
Vitamin K87.8 μg(146 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.7 mg(64 %)
Niacin19.8 mg(165 %)
Vitamin B₆1.2 mg(86 %)
Folate207 μg(69 %)
Pantothenic acid3.3 mg(55 %)
Biotin17.6 μg(39 %)
Vitamin B₁₂4.3 μg(143 %)
Vitamin C58 mg(61 %)
Potassium1,330 mg(33 %)
Calcium264 mg(26 %)
Magnesium94 mg(31 %)
Iron6.6 mg(44 %)
Iodine16 μg(8 %)
Zinc10 mg(125 %)
Saturated fatty acids32 g
Uric acid258 mg
Cholesterol217 mg
Complete sugar12 g


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
freshly ground pepper
lemon juice (as desired)
For the beef and asparagus
750 grams Beef fillet
freshly ground pepper
2 Tbsps vegetable oil
600 grams green Asparagus
1 bunch scallions
1 Tbsp butter
How healthy are the main ingredients?
Whipped creamparsleyBasiloniongarlic clovesalt

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.