Beef Fillet with Sour Cherry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 733 mg | (18 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 500 grams Beef fillet
- 2 Tbsps kirsch
- 4 Tbsps Red wine
- 1 garlic clove
- 1 bay leaf
- 1 tsp thyme
- 1 tsp cilantro
- 2 Tbsps olive oil
- 1 onion
- 100 grams Celery
- 400 grams Sour cherry
- 1 Tbsp sugar
- 3 Tbsps Pine nuts
- fresh thyme
Preparation steps
Peel and coarsely chop the garlic. Combine the chopped garlic, cherry liqueur, red wine, bay leaf, thyme and coriander in a bowl and pour over the beef fillet. Cover and marinate in the refrigerator for at least 2 hours. Preheat the oven to 150°C (approximately 300°F). Remove the beef fillet from the marinade and pat dry. Heat 1 tablespoon of oil in a large pan and sear the fillet on all sides. Wrap with aluminum foil and place in the oven for 75 minutes.
Peel and finely chop the onion. Finely chop the celery. Heat the remaining oil in a large pan and sauté the onion and celery until softened. Stir in the beef marinade and bring to a simmer. Rinse and pit the sour cherries and add to the pan. Season with salt and pepper and simmer over low heat for about 20 minutes. Toast the pine nuts in a dry skillet until golden brown. Add the pine nuts to the cherry sauce and mix well.
To serve, cut the beef fillet into slices, spoon the cherry sauce on top and garnish with fresh thyme.
