Beef Medallions with Vegetables

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Beef Medallions with vegetables
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
465
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie465 cal.(22 %)
Protein37.33 g(38 %)
Fat21.24 g(18 %)
Carbohydrates33.95 g(23 %)
Sugar added0 g(0 %)
Roughage12.4 g(41 %)
Vitamin A154.43 mg(19,304 %)
Vitamin D0 μg(0 %)
Vitamin E1.42 mg(12 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.35 mg(32 %)
Niacin14.7 mg(123 %)
Vitamin B₆1.06 mg(76 %)
Folate227.41 μg(76 %)
Pantothenic acid1.42 mg(24 %)
Biotin0.8 μg(2 %)
Vitamin B₁₂1.25 μg(42 %)
Vitamin C73.43 mg(77 %)
Potassium1,042.62 mg(26 %)
Calcium114.55 mg(11 %)
Magnesium95.57 mg(32 %)
Iron6.37 mg(42 %)
Iodine0.59 μg(0 %)
Zinc6.12 mg(77 %)
Saturated fatty acids7.46 g
Cholesterol88.97 mg

Ingredients

for
4
Ingredients
400 grams green String bean
salt
150 grams Broad bean
300 grams Red Lentils
1 garlic clove
1 shallot
1 pc ginger (about 1.5 cm)
2 Tbsps butter
1 tsp Curry powder
1 generous pinch Cumin
550 milliliters Vegetable broth
peppers
dried Red pepper flakes
lemon juice
4 Beef medallions (fillet)
2 Tbsps olive oil
2 sprigs thyme
2 yellow Bell pepper
Sea salt (coarse)
How healthy are the main ingredients?
Lentilgingerolive oilthymesaltgarlic clove

Preparation steps

1.

Rinse and trim green beans, blanch in boiling salted water for about 8 minutes. Rinse in cold water and drain well. 

2.

Rinse lentils in hot water and drain again. Peel garlic, shallot and ginger, chop finely. Heat 1 tablespoon of butter in a pan and saute shallot, garlic and ginger for a few minutes. Add lentils and sprinkle with curry powder and cumin powder, add broth. Simmer, covered, for about 20 minutes on low heat or until lentils are soft. Puree with an immersion blender and season with salt, pepper, red pepper and a dash of lemon juice.

3.
Preheat the oven to 80 ° C top and bottom heat Preheat.
4.

Rinse meat, pat dry, season with salt and pepper and tie with kitchen string in form. Heat 1 tablespoon of oil in a grill pan, add thyme and sear meat on both sides on high heat. Remove meat to a baking pan and finish cooking in preheated oven at 80°C (aproximately 175°F) for about 15 minutes (depending on desired degree of doneness).

5.

Rinse and halve bell peppers, remove seeds and ribs, quarter. Grill in the same grill pan with remaining oil, turning often. Season with sea salt. 

6.

Heat remaining butter in a pan and toss beans briefly, season with salt and pepper. Arrange beans and bell peppers on plates, top with beef and lentils. Serve. 

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