Beef in Red Wine and Pepper Sauce
Healthy, because
Even smarter
Nutritional values
The beef tenderloin is particularly rich in protein; together with the rather low protein content from the potatoes, a high value of the nutrient is achieved, which is optimally usable for the body for example for muscle building. The potatoes also score points with the immune booster vitamin C and the onions can kill disease-causing bacteria with their sulphides.
If you prefer to enjoy the beef tenderloin in pepper-red wine sauce low carb, you can replace the potatoes with homemade cauliflower rice.
(Percentage of daily recommendation)
| Calorie | 1,112 cal. | (53 %) | ||
| Protein | 162 g | (165 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 65.8 mg | (548 %) | ||
| Vitamin B₆ | 4.1 mg | (293 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 8.2 mg | (137 %) | ||
| Biotin | 42.2 μg | (94 %) | ||
| Vitamin B₁₂ | 15 μg | (500 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 3,207 mg | (80 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 199 mg | (66 %) | ||
| Iron | 18.5 mg | (123 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 33.7 mg | (421 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 886 mg | |||
| Cholesterol | 383 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 250 grams waxy potatoes
- 3 onions
- Sea salt
- 1 Beef fillet (about 600 grams)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 carrot
- ¼ Celery
- 1 onion
- 1 Tbsp Tomato paste
- 100 milliliters dry Red wine
- 300 milliliters Beef stock
- 1 tsp cornstarch
- 2 Tbsps green peppercorns
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse the potatoes, peel and cut into slices. Peel too onions and cut into wedges. Place the potatoes on a parchment-lined baking tray. Season with sea salt and drizzle with olive oil. Bake in a preheated oven for 20-25 minutes. 5 minutes before the end of cooking, add the onion and return to the oven.
Meanwhile, rinse the beef and cut into 4 equal medallions. Tie with kitchen string and season with salt and pepper. Heat 2 tablespoons of oil and sear on both sides for about 6-8 minutes. Remove from the pan and cook for 5-10 minutes in the oven.
Peel the carrot. Cut the carrot, celery, and one onion into 2 cm (approximately 1 inch) cubes. Sauté for 2-4 minutes in the pan drippings from the beef. Add 1 tablespoon of tomato paste and deglaze with the red wine and beef stock. Reduce the sauce for about 10 minutes.
Whisk the cornstarch into 2 tablespoons of cold water. Add the cornstarch to the red wine sauce and bring to a boil while stirring. Add the peppercorns and boil again for 2 minutes. Arrange the finished potatoes and onions along with the beef on a preheated plate. Cover with the red wine sauce and serve.
