Beef Fillet with Onions and Chervil-cream Sauce
(1 vote)
(1 vote)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
476
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 660 mg | (17 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the beef
- 600 grams Beef fillet
- salt
- freshly ground pepper
- 1 Tbsp vegetable oil
- For the sauce
- 2 Tbsps butter
- 2 tsps Pastry flour
- 150 milliliters Beef broth
- 250 milliliters Whipped cream
- salt
- freshly ground pepper
- 2 onions
- 1 bunch Chervil
Preparation steps
1.
For the beef, season beef with salt and pepper. Heat oil in a pan and sear the beef on all sides until browned. Roast in a preheated oven at 200°F (gas mark 3-4, fan: 180°C) (approximately 400°F/convection 350°F) for 20-25 minutes.
For the sauce, heat 1 tablespoon butter in a skillet, add flour and cook until foamy, stirring constantly. While stirring, pour in broth and cream. Simmer 2-3 minutes. Season with salt and pepper. Peel onions and cut into rings. Heat remaining butter in another pan. Add onions and cook until browned. Rinse chervil, shake dry and pluck the leaves from the stems. Stir onions and chervil into the sauce. Let beef stand 5-10 minutes before slicing.
