Beef Tenderloin with Asparagus and Crispy Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 46.2 μg | (77 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 874 mg | (22 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 800 grams Beef fillet
- 1 garlic clove (peeled, halved)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 1 sprig thyme
- 1 sprig rosemary
- 500 grams green Asparagus
- 200 grams button Mushroom
- 2 Tbsps olive oil
- 2 carrots
- vegetable oil (for frying)
Preparation steps
For the beef tenderloin: Rub the beef with the cut sides of the garlic and season with salt and pepper. Heat the olive oil in a large frying pan and sear the beef all over. Place the thyme and rosemary over the beef and transfer to a preheated oven (180°C) (approximately 350°F) for 20 minutes, or until cooked to your liking. Wrap in aluminum foil and let rest for 10 minutes.
For the crispy carrots: Peel the carrots and julienne. Working in batches, deep-fry the carrots until golden brown. Drain on paper towels and season with salt.
For the asparagus: Rinse the asparagus and peel. Cook in boiling salted water for about 10 minutes then drain.
Wipe the mushrooms with a damp cloth, cut into quarters lengthwise and sauté in the olive oil briefly. Add the asparagus, cook until warmed through and season with salt and pepper.
Slice the beef and arrange on serving plates with the asparagus and mushrooms. Top with the crispy carrots to serve.
