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Beef Tenderloin with Mushroom Stuffing

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Beef Tenderloin with Mushroom Stuffing

Beef tenderloin with mushroom stuffing - For special occasions3

Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
330
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie330 kcal(16 %)
Protein40 g(41 %)
Fat17 g(15 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.7 μg(4 %)
Vitamin E2.9 mg(24 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin18.8 mg(157 %)
Vitamin B₆1 mg(71 %)
Folate55 μg(18 %)
Pantothenic acid2.8 mg(47 %)
Biotin18.6 μg(41 %)
Vitamin B₁₂3.5 μg(117 %)
Vitamin C19 mg(20 %)
Potassium994 mg(25 %)
Calcium24 mg(2 %)
Magnesium57 mg(19 %)
Iron4.9 mg(33 %)
Iodine8 μg(4 %)
Zinc8 mg(100 %)
Saturated fatty acids4.7 g
Uric acid227 mg
Cholesterol89 mg
Author of this recipe:

Ingredients

for
4
Ingredients
700 grams
150 grams
3
60 grams
sundried Tomatoes (in oil)
½ bunch
4 tablespoons
8
Ingredients

Preparation steps

1.

Rinse the beef, pat dry, trim and butterfly lengthwise with a sharp knife.

2.

For the filling: Wipe the mushrooms and cut into small pieces. Peel the garlic and finely dice. Drain the tomatoes and finely dice. Rinse the parsley, shake dry, pluck the leaves and finely chop.

3.

Heat 2 tablespoons oil in a pan, sweat garlic until soft over medium heat. Add mushrooms, tomatoes and parsley and sauté for 4 minutes. Season with salt and pepper.

4.

Spread the filling over the beef, roll back up, secure with toothpicks and season generously with salt and pepper.

5.

Heat the remaining oil in a roasting pan and sear the meat on all sides over high heat, around 6-8 minutes. Transfer to a preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 325°F) and roast for 25-30 minutes. Meanwhile, rinse the cherry tomatoes and pat dry.

6.

Slice the beef and serve with the cherry tomatoes.