Beef Fillet with Salad
Beef Fillet with Salad - Smarter treat for steak fans.
Healthy, because
Even smarter
Nutritional values
The beef fillet adds valuable high-quality protein while the vegetables provide a ton of vitamins and minerals.
Pair this meal with a wholegrain baguette for more fiber and energizing carbohydrates.
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 75.6 μg | (126 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 295 mg | (311 %) | ||
| Potassium | 1,122 mg | (28 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 Red Bell pepper
- 21 ozs Beef fillet
- peppers
- 1 Tbsp clarified butter
- 1 bunch Arugula
- 3 Tbsps lemon juice
- 1 Tbsp soybean oil
- salt
- ½ tsp Mustard (medium-hot)
- 1 pinch sugar
- 1 pc Parmesan (about 1 ounce)
Preparation steps
Rinse and quarter the bell peppers. Place peppers skin-side down on a foil-lined baking sheet and roast under the broiler until the skin is black and blistered, watching carefully. Remove, place in a plastic bag, seal, and let stand for 10 minutes. Take the peppers from the bag, remove the skins and cut peppers into wide strips.
Meanwhile, rinse and pat dry meat. Season with plenty of pepper. Heat the clarified butter in a frying pan, sear meat on all sides over high heat until browned. Remove, cover, and let rest for about 10 minutes.
Rinse and spin dry the arugula.Whisk together the lemon juice with oil, salt, mustard and 1 pinch of sugar. Cut the meat into thin slices, season with salt. Arrange meat with peppers and arugula on 4 plates. Drizzle with the vinaigrette, and season with additional pepper. Garnish with Parmesan curls. Serve immediately.
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