Beef Fillet with Salad

5
Average: 5 (2 votes)
(2 votes)
Beef Fillet with Salad

Beef Fillet with Salad - Smarter treat for steak fans.

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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
354
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie354 kcal(17 %)
Protein37 g(38 %)
Fat16 g(14 %)
Carbohydrates14 g(9 %)
Sugar added1 g(4 %)
Roughage7.5 g(25 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.1 μg(1 %)
Vitamin E7.2 mg(60 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin18.1 mg(151 %)
Vitamin B₆1.7 mg(121 %)
Folate134 μg(45 %)
Pantothenic acid2.1 mg(35 %)
Biotin13.8 μg(31 %)
Vitamin B₁₂3.1 μg(103 %)
Vitamin C295 mg(311 %)
Potassium1,122 mg(28 %)
Calcium118 mg(12 %)
Magnesium73 mg(24 %)
Iron4.9 mg(33 %)
Iodine7 μg(4 %)
Zinc7.5 mg(94 %)
Saturated fatty acids7.5 g
Uric acid203 mg
Cholesterol94 mg

Ingredients

for
4
Ingredients
4 Red Bell pepper
21 ounces Beef fillet
peppers
1 tablespoon clarified butter
1 bunch Arugula
3 tablespoons lemon juice
1 tablespoon soybean oil
salt
½ teaspoon Mustard (medium-hot)
1 pinch sugar
1 piece Parmesan (about 1 ounce)
How healthy are the main ingredients?
Arugulasoybean oilsaltMustardsugarParmesan

Preparation steps

1.

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.

2.

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.

3.

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.

Comments

 
I loved this recipe. Will definitely be making it again when I want a quick but hearty lunch!