Beef Fillet with Potato Wedges and Brussels Sprouts

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Beef Fillet with Potato Wedges and Brussels Sprouts
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Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
529
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie529 cal.(25 %)
Protein52 g(53 %)
Fat22 g(19 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage8.6 g(29 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E6.7 mg(56 %)
Vitamin K233.5 μg(389 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin21.9 mg(183 %)
Vitamin B₆1.8 mg(129 %)
Folate197 μg(66 %)
Pantothenic acid2.6 mg(43 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C197 mg(207 %)
Potassium1,970 mg(49 %)
Calcium86 mg(9 %)
Magnesium111 mg(37 %)
Iron7.6 mg(51 %)
Iodine7 μg(4 %)
Zinc10.3 mg(129 %)
Saturated fatty acids8.4 g
Uric acid348 mg
Cholesterol119 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
800 grams Beef fillet (cleaned)
salt
freshly ground peppers
3 Tbsps vegetable oil
1 handful freshly chopped Fresh herbs (rosemary and thyme)
600 grams small, waxy potatoes
600 grams Brussels sprouts
2 Tbsps butter
freshly grated Nutmeg
How healthy are the main ingredients?
potatoBrussels sproutssaltNutmeg

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F). Line 2 baking sheets with parchment paper.

2.

Rinse the fillets and pat dry. Season with salt and pepper. Heat 1-2 tablespoons of oil in a large skillet and saute the fillets until browned all over. Roll the fillets in the herbs and place on one of the baking sheets. Bake 30 minutes turning the meat occasionally.

3.

Rinse, peel and slice the potatoes. Mix with the remaining oil and season with salt and pepper. Pour onto the baking sheet and bake, tossing occasionally, about 25 minutes.

4.

Rinse the Brussels sprouts and cook in a pot of boiling salted water until tender, about 10 minutes.

5.

Drain well. Heat the butter in a skillet, add the Brussels sprouts and swirl until well coated, Season with nutmeg and salt.

6.

Remove the meat from the oven and let stand briefly.

7.

Slice the meat and serve ​​with the potatoes and Brussels sprouts.

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