Beef Tenderloin with Rösti
Nutritional values
(Percentage of daily recommendation)
| Calorie | 718 cal. | (34 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,646 mg | (41 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 kilogram predominantly waxy potatoes
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 3 Tbsps clarified butter
- 700 grams Beef fillet (trimmed)
- 2 shallots
- 2 Tbsps vegetable oil
- 3 centiliters Brandy
- 200 milliliters Beef stock
- 1 Tbsp sharp Mustard
- 150 milliliters Whipped cream
- peppers
Preparation steps
For the rösti: Peel the potatoes and grate coarsely. Season with salt, pepper and nutmeg. Melt 1-2 tablespoons butter in a large nonstick frying pan over medium heat, add small piles of grated potatoes, press down lightly and cook until golden brown on both sides, around 5-6 minutes per side.
Drain on paper towels and keep warm.
For the beef: Rinse the beef, pat dry and cut into strips. Peel the shallots, cut in half and slice. In a large frying pan, heat the oil and sauté the meat until browned on all sides. Remove from the pan. Add the shallots and sauté briefly. Deglaze with the brandy then add the stock and simmer for 2-3 minutes. Sir in the mustard and cream, add the beef and cook for 3-4 minutes over very low heat. Season with salt and pepper.
Divide the beef between 4 serving plates with the rösti. Serve with green asparagus, if desired.
