Beef Fillets with Crab Sauce and Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 38.16 g | (39 %) | ||
| Fat | 18.25 g | (16 %) | ||
| Carbohydrates | 9.51 g | (6 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.85 g | (10 %) |
| Vitamin A | 211.74 mg | (26,468 %) | ||
| Vitamin D | 0.25 μg | (1 %) | ||
| Vitamin E | 2.84 mg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.53 mg | (48 %) | ||
| Niacin | 15.13 mg | (126 %) | ||
| Vitamin B₆ | 0.74 mg | (53 %) | ||
| Folate | 209.15 μg | (70 %) | ||
| Pantothenic acid | 1.16 mg | (19 %) | ||
| Biotin | 0.86 μg | (2 %) | ||
| Vitamin B₁₂ | 3.93 μg | (131 %) | ||
| Vitamin C | 15.23 mg | (16 %) | ||
| Potassium | 757.11 mg | (19 %) | ||
| Calcium | 91.01 mg | (9 %) | ||
| Magnesium | 53.44 mg | (18 %) | ||
| Iron | 4.46 mg | (30 %) | ||
| Iodine | 4.06 μg | (2 %) | ||
| Zinc | 8.67 mg | (108 %) | ||
| Saturated fatty acids | 9.01 g | |||
| Cholesterol | 144.07 mg |
Ingredients
- For the fillets
- 400 grams Beef fillet
- freshly ground black peppers
- salt
- clarified butter (for frying)
- For the crab sauce
- 1 shallot
- butter
- 1 tsp Crab butter
- 2 tsps Pastry flour
- 100 milliliters white wine
- 50 milliliters fish stock
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- 100 grams canned Crabmeat
- For garnish
- 2 sprigs fresh parsley
Preparation steps
For the crab sauce, peel shallot and dice finely. Melt butter and sauté shallot. Stir crayfish butter into shallot mixture until melted, dust with flour and stir until flour is cooked through. Add wine to sauce and pour in fish stock and about half of the cream, stirring constantly. Bring sauce to a boil, reduce heat and simmer about 4 minutes, stirring occasionally. Puree sauce if desired and season to taste with salt and pepper. Cut crab meat into pieces and stir into sauce until heated through.
For the asparagus, peel asparagus stem ends slightly. Stir sugar, salt and lemon into water in a wide pot and bring to a boil. Add asparagus to pot and let simmer 5-10 minutes.
For the fillets, heat clarified butter in a skillet. Cut beef fillets into slices 1-2 cm thick (approximately 1/3 to 3/4 inches thick), flatten if desired and season with salt and pepper. Fry beef fillets on both sides to desired doneness, 3-8 minutes. Finely chop parsley for garnish.
Just before serving, whip remaining cream and fold into sauce.
Place beef fillets on plates with asparagus. Pour crab sauce over fillets and sprinkle with parsley to serve.
