Beef Fillets with Pickled Pepper Sauce
(1 vote)
(1 vote)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
530
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 6.6 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 739 mg | (18 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 225 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 slices Beef fillet about 200 grams (approximately 7 ounces)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 Tbsps butter
- 2 Tbsps pickled green peppers (jarred)
- 50 grams Whipped cream
- 1 Tbsp Mustard
- 1 tsp Worcestershire sauce
Preparation steps
1.
Heat the olive oil in a large pan and sear the fillets for about 2-4 minutes on each side, depending on desired level of doneness. Season with salt and pepper and wrap with aluminum foil to keep warm.
2.
Melt the butter in the same pan and whisk in the pickled green peppers, heavy cream, mustard and Worcestershire sauce. Simmer for 2-3 minutes and season with salt and pepper to taste. Spoon the sauce over the steaks and serve.
