Beef Fillet with Sauce, Leeks and Duchess Potatoes

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Beef Fillet with Sauce, Leeks and Duchess Potatoes
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Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
1016
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,016 cal.(48 %)
Protein64 g(65 %)
Fat59 g(51 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage7.3 g(24 %)
Vitamin A1 mg(125 %)
Vitamin D1.6 μg(8 %)
Vitamin E6.5 mg(54 %)
Vitamin K66.5 μg(111 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin27.6 mg(230 %)
Vitamin B₆2.1 mg(150 %)
Folate243 μg(81 %)
Pantothenic acid4.3 mg(72 %)
Biotin26.5 μg(59 %)
Vitamin B₁₂5.5 μg(183 %)
Vitamin C106 mg(112 %)
Potassium2,222 mg(56 %)
Calcium181 mg(18 %)
Magnesium145 mg(48 %)
Iron9.9 mg(66 %)
Iodine23 μg(12 %)
Zinc13 mg(163 %)
Saturated fatty acids31.1 g
Uric acid417 mg
Cholesterol391 mg
Complete sugar20 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoLeekWhipped creamsaltMangoNutmeg

Preparation steps

1.

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.

2.

Remove the meat, wrap in aluminum foil and keep warm.

3.

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.

4.

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.

5.

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.

6.

Sauté leeks in butter, season with salt and pepper and stir in the mango slices.

7.

Cut fillet into slices and serve with the sauce, the duchess potatoes and leeks.

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