Beef Tenderloin with Pomegranate Sauce
Beef tenderloin with pomegranate sauce - Steak, salad and a fruity vinaigrette make a wonderful combination.
Healthy, because
Even smarter
Nutritional values
Beef scores with a lot of protein, which is needed for the formation of cells, messenger substances and antibodies in addition to its involvement in muscle building. In addition, it supplies approx. 2.5 milligrams of iron per 100 grams of beef and thus covers one quarter of the daily requirement. We need this mineral for the formation of blood and optimal oxygen transport in the body. The pomegranate contains flavonoids and tannins that intercept free radicals and keep us young and fit for a long time.
Pomegranate is delicious, but opening it is often a nuisance. Learn how to open the fruit without splashing it, or if you are not getting fresh beetroot leaves, you can arrange the flesh on a rocket salad. The fruit sauce also tastes delicious with chicken, lamb and duck.
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 470 mg | (12 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 pomegranate
- 1 pc ginger (15 grams)
- 1 Tbsp white balsamic vinegar
- 1 Tbsp Port wine
- 1 Tbsp honey
- 2 Tbsps olive oil
- salt
- peppers
- 1 handful small Beet Greens (40 grams)
- 400 grams Beef fillet
- 1 Tbsp butter (15 grams)
Preparation steps
Halve pomegranate and carefully remove seeds. Peel and finely chop ginger, combine with pomegranate seeds.
Whisk vinegar, port wine, honey and oil, season with salt and pepper and pour over pomegranate mixture. Let stand for 30 minutes.
Rinse and spin dry beet leaves.
Rinse meat under cold water, pat dry and cut into medallions.
Heat butter in a pan. Season meat with salt and pepper and cook for about 4-5 minutes per side. Remove from pan and wrap in aluminum foil, let rest for a few minutes.
Arrange beet leaves in 4 bowls. Top with meat and drizzle with pomegranate sauce. Serve.
