Beef Tenderloin with Mushroom Stuffing
Beef tenderloin with mushroom stuffing - For special occasions3
Nutritional values
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 26.6 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 994 mg | (25 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 700 grams Beef fillet
- 150 grams button Mushroom
- 3 garlic cloves
- 60 grams sundried Tomatoes (in oil)
- ½ bunch parsley
- 4 Tbsps olive oil
- salt
- peppers
- 8 Cherry tomatoes
- Ingredients
- Toothpick
Preparation steps
Rinse the beef, pat dry, trim and butterfly lengthwise with a sharp knife.
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.
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.
Spread the filling over the beef, roll back up, secure with toothpicks and season generously with salt and pepper.
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.
Slice the beef and serve with the cherry tomatoes.
