Beef Tenderloin Medallions with Peas and Sweet Corn
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
441
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,045 mg | (26 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 330 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the steak, peas and corn
- 1 can Corn kernel (285 grams) (approximately 10 ounces) (drained)
- 300 grams Peas (frozen)
- 4 Steak fillet (each around 200 grams) (approximately 7 ounces)
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- 1 tsp butter
- To garnish
- 1 bunch mixed Fresh herbs
- 1 Tomato
Preparation steps
1.
For the peas and corn: Drain the corn. Thaw the peas. Gently heat the corn and peas with 200 ml (approximately 3/4 cup) salted water until warmed through.
2.
For the steaks: Heat the butter in a frying pan and sear the steaks for 1 minute per side. Reduce the heat and cook for 2-4 minutes, or until cooked to your liking. Season with salt and pepper. Strain the vegetables, toss with the butter and season with salt and pepper.
3.
Arrange the steaks and vegetables on serving plates. Serve garnished with fresh herbs and tomato wedges.
