Beef Fillet with Shallots and Creamy White Wine Sauce
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(0 votes)
Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
536
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 536 cal. | (26 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,304 mg | (33 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams shallots
- 600 grams Beef fillet
- salt
- peppers
- 4 Tbsps olive oil
- 2 Tbsps honey
- 250 milliliters white wine
- 1 garlic clove
- 5 sprigs thyme
- 200 milliliters Whipped cream
Preparation steps
1.
Peel the shallots and cut in half lengthwise. Season the beef with salt and pepper to taste. Heat the oil in a roasting pan. Add the beef and cook until golden brown. Remove. Add the shallots and cook until translucent. Stir in the honey and cook until caramelized. Stir in the wine.
2.
Add the beef to the roasting pan, cover with a lid and braise for 8-10 minutes. Remove the beef and cover with aluminum foil to rest.
3.
Peel and chop the garlic. Rinse the thyme, pluck the leaves and shake dry. Stir the garlic and thyme into the shallot mixture. Stir in the cream. Simmer until the sauce is thickened, about 8 minutes. Season with salt and pepper to taste. Cut the beef into slices and serve with the sauce.
