Beef Fillet with Potato Wedges and Brussels Sprouts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 233.5 μg | (389 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 197 μg | (66 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 197 mg | (207 %) | ||
| Potassium | 1,970 mg | (49 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 348 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 160°C (approximately 325°F). Line 2 baking sheets with parchment paper.
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.
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.
Rinse the Brussels sprouts and cook in a pot of boiling salted water until tender, about 10 minutes.
Drain well. Heat the butter in a skillet, add the Brussels sprouts and swirl until well coated, Season with nutmeg and salt.
Remove the meat from the oven and let stand briefly.
Slice the meat and serve with the potatoes and Brussels sprouts.
