Beef Fillets with Crab Sauce and Asparagus

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Beef Fillets with Crab Sauce and Asparagus
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Health Score:
7,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
372
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie372 kcal(18 %)
Protein38.16 g(39 %)
Fat18.25 g(16 %)
Carbohydrates9.51 g(6 %)
Sugar added1.05 g(4 %)
Roughage2.85 g(10 %)
Vitamin A211.74 mg(26,468 %)
Vitamin D0.25 μg(1 %)
Vitamin E2.84 mg(24 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.53 mg(48 %)
Niacin15.13 mg(126 %)
Vitamin B₆0.74 mg(53 %)
Folate209.15 μg(70 %)
Pantothenic acid1.16 mg(19 %)
Biotin0.86 μg(2 %)
Vitamin B₁₂3.93 μg(131 %)
Vitamin C15.23 mg(16 %)
Potassium757.11 mg(19 %)
Calcium91.01 mg(9 %)
Magnesium53.44 mg(18 %)
Iron4.46 mg(30 %)
Iodine4.06 μg(2 %)
Zinc8.67 mg(108 %)
Saturated fatty acids9.01 g
Cholesterol144.07 mg

Ingredients

for
4
For the fillets
400 grams Beef fillet
freshly ground black peppers
salt
clarified butter (for frying)
For the crab sauce
1 shallot
butter
1 teaspoon Crab butter
2 teaspoons Pastry flour
100 milliliters white wine
50 milliliters fish stock
100 milliliters Whipped cream
salt
freshly ground peppers
100 grams canned Crabmeat
For the asparagus
500 grams green Asparagus
1 teaspoon sugar
1 teaspoon salt
½ organic lemon
For garnish
2 sprigs fresh parsley
How healthy are the main ingredients?
Whipped creamCrabmeatsugarparsleysaltshallot

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Just before serving, whip remaining cream and fold into sauce.

5.

Place beef fillets on plates with asparagus. Pour crab sauce over fillets and sprinkle with parsley to serve.