Beef Fillet with Pepper Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 68 μg | (113 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 695 mg | (17 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 8 Tbsps mixed peppercorns
- 600 grams Beef fillet
- salt
- 4 Tbsps olive oil
- 200 milliliters balsamic vinegar
- 1 Tbsp sugar
- 200 milliliters vegetable stock
- 100 grams Arugula
- 100 grams Radish
Preparation steps
Coarsely crush all of the peppercorns and place in a shallow dish. Season the beef with salt and coat all over with the pepper mixture. Heat the oil in a pan and brown the filet over medium heat for 2 minutes. Bake the filet in a preheated oven on the 2nd shelf from the bottom at 200°C (approximately 400°F) (gas 3, convection not recommended) for 22—24 minutes. Remove the filet, wrap in aluminum foil and let stand for 5–10 minutes.
Combine the balsamic vinegar and sugar and cook over high heat for 5 minutes. Pour in the vegetable stock and simmer for another 8 minutes; it should yield about 60 mL (approximately 1/4 cup) of sauce. Rinse the arugula and spin dry. Rinse the radishes and cut in half or quarters, depending on size. Slice the filet and place it on a plate. Serve with sauce, arugula and radishes.
