Beef Fillet with Sauce, Leeks and Duchess Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,016 cal. | (48 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 66.5 μg | (111 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 27.6 mg | (230 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 243 μg | (81 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 2,222 mg | (56 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 13 mg | (163 %) | ||
| Saturated fatty acids | 31.1 g | |||
| Uric acid | 417 mg | |||
| Cholesterol | 391 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 kilogram Beef fillet
- 2 Tbsps clarified butter
- salt (and pepper)
- freshly ground pepper
- 200 milliliters Beef stock
- 500 grams Leeks (cut only the white and light green into large pieces)
- 1 Mango (cut into thin slices)
- 200 grams Whipped cream
- 5 Tbsps Cognac
- 1 Tbsp pickled green peppercorns
- 2 Tbsps butter
- 800 grams potatoes
- 50 grams butter
- 2 egg yolks
- Nutmeg
Preparation steps
Trim fillet, season with salt and pepper. Cook in butter vigorously on all sides and bake in preheated oven (220°C, approximately 425°F) about 20 minutes. Shift down to 180°C (approximately 350°F), pour in stock and cook another 20 minutes.
Remove the meat, wrap in aluminum foil and keep warm.
Cook potatoes in boiling salted water. While still hot press through a ricer, stir in butter and egg yolks and season with nutmeg, salt and pepper.
Pipe circles using a piping bag with a star tip onto a greased baking sheet and bake in a preheated oven at 220°C (approximately 425°F) until crispy, about 10 minutes.
Decant the meat juices into a pot, pour in cream and brandy and let reduce by half. Stir in peppercorns and season with salt to taste.
Sauté leeks in butter, season with salt and pepper and stir in the mango slices.
Cut fillet into slices and serve with the sauce, the duchess potatoes and leeks.
