Beef in Shallot and Mustard Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 640 mg | (16 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 250 grams Beef fillet
- Lemon pepper
- 200 grams shallots (Or onions)
- 1 Tbsp vegetable oil
- 1 Tbsp butter
- 2 Tbsps grained Dijon mustard
- honey
- 100 milliliters Beef stock
- 150 milliliters Whipped cream
- 4 Tomatoes
- 40 grams green Olives
- peppers
- some Basil
Preparation steps
Cut the beef into 1 cm thick slices (approximately 1/3 inch) and season on both sides with lemon pepper. Blanch the shallots in boiling water, let stand for 5 minutes, rinse in cold water and peel.
Heat the oil and butter. Fry the beef briefly on both sides, remove and set aside. Fry the shallots until soft. Stir in the mustard and honey. Pour in the beef stock and cream. Simmer for 15 minutes covered.
Blanch the tomatoes in boiling water for 1 minute, rinse with cold water, peel, quarter and remove the seeds. Cut the pulp into wedges.
Add the tomatoes and olives to the sauce and heat, but do not boil. Season with salt and pepper. Lightly salt the beef and add into the sauce. Cover and let stand for about 5 minutes. Serve garnished with basil leaves. Goes well with potato dumplings.
