Beef Tenderloin Roulade with Vegetables and Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 993 cal. | (47 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 67.4 μg | (112 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 34.6 mg | (288 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 16.2 μg | (540 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 2,199 mg | (55 %) | ||
| Calcium | 563 mg | (56 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 16.4 mg | (205 %) | ||
| Saturated fatty acids | 24.3 g | |||
| Uric acid | 383 mg | |||
| Cholesterol | 363 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the beef
- 1 ⅕ kilograms Sirloin steak
- 200 grams Veal sausage
- 1 onion
- 2 egg yolks
- 150 grams Parmesan
- vegetable oil (for cooking)
- 250 milliliters white wine
- salt
- peppers
- For the sauce
- 4 carrots
- 1 Celery root
- 1 Tbsp vegetable oil
- 200 milliliters Vegetable broth
Preparation steps
Rinse meat, pat dry and cut longitudinally so that a square is created.
Peel the onions, chop finely and mix with the chopped parsley, the sausage, the egg yolk and Parmesan. Season meat lightly with salt and sprinkle with the ground pepper. Roll tenderloin and tie securely with kitchen twine. Heat oil in a large ovenproof frying pan and cook the roulade briefly on all sides. Roast 55 minutes in the oven at 200°C (approximately 400°F) until golden brown. Drizzle occasionally with white wine. Remove the meat, let rest briefly and cut into slices.
For the vegetable sauce, peel celery, cut in half and slice. Peel carrots, rinse and dice. Heat oil and sauté vegetables 15 minutes. Deglaze pan drippings with the broth, pass through a sieve and simmer for 10 minutes. Season with salt and pepper.
To serve, slice the roast and serve with vegetables and sauce.
