Beef Fillets with Green Pepper Sauce and Duchess Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,002 cal. | (48 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 47.6 μg | (79 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 26.9 μg | (60 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,816 mg | (45 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 38.7 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 378 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the duchess potatoes
- 750 grams starchy potatoes
- 50 grams butter
- 2 egg yolks
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 2 Tbsps melted butter
- vegetable oil (to grease baking sheet)
- For the vegetables
- 12 Baby carrots
- 300 grams green Beans
- For the beef fillets and sauce
- 600 grams Beef fillet (center cut, ready to cook)
- 30 grams clarified butter
- 2 Tbsps green peppers (from a jar)
- 300 milliliters Whipped cream
- 30 grams butter
Preparation steps
For the duchess potatoes, preheat oven to 220°C (approximately 425°F). Peel potatoes and boil in salted water until done, about 25 minutes. Drain potatoes, press through a potato ricer and mix in butter and egg yolks. Season potatoes with salt, pepper and nutmeg. Using a pastry bag with a large star tip, pipe potatoes into rosettes on a greased baking sheet. Brush rosettes with melted butter and bake until golden brown, 8-10 minutes.
For the vegetables, peel carrots, blanch in boiling salted water about 7 minutes and drain well. Rinse and trim green beans, blanch in boiling salted water about 5 minutes and drain well. For the beef fillets, rinse meat, pat dry, trim if necessary and cut into 8 equal pieces. Season beef with salt and pepper and sear on all sides in hot butter.
Remove beef from pan, wrap in aluminum foil and let rest. For the green pepper sauce, stir green peppers and cream into pan and simmer gently over medium heat 5-10 minutes. Season to taste. Melt butter in another pan, stir in carrots and green beans and season with salt and pepper. To serve, divide beef among 4 warmed plates and drizzle with green pepper sauce. Serve with duchess potatoes and vegetables.
