Beef Tenderloin with White Asparagus and Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 68.8 μg | (115 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 953 mg | (24 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 Steak (Tenderloin, each about 150 grams)
- salt
- peppers
- 4 Tbsps olive oil
- 600 grams white Asparagus
- 4 Tomatoes
- 60 grams Mozzarella (9% fat)
- 1 bunch Basil
- 1 pc Parmesan (20 grams)
- 1 garlic clove
- 3 tsps Pine nuts (10 grams)
- 1 splash lemon juice
Preparation steps
For the steaks: Pat the steaks dry with a paper towel and season with salt and pepper. Heat 1 tablespoon of the oil in a skillet set over high heat. Sear the steaks until golden, about 2 minutes per side. Remove and place on a parchment paper lined baking sheet.
For the vegetables: Cut the woody ends from the asparagus and peel. Blanch in a pot of boiling salted water until tender, about 15-20 minutes. Rinse, dry and slice the tomatoes. Slice the mozzarella.
When the asparagus is cooked, remove from the pot and drain. Place some tomato slices, mozzarella slices and asparagus on top of each tenderloin medallion, and season with salt and pepper. Roast in a 200°C (approximately 390°F) (fan oven 180°C; gas mark 3) until the tenderloins are cooked and the cheese is melted, about 10-15 minutes.
For the pesto: Rinse the basil, shake dry and pluck leaves. Parmesan rub. Peel garlic. Toast the pine nuts in a dry skillet until fragrant and golden.
In a blender, combine the basil leaves with the Parmesan, garlic, pine nuts and 1 tablespoon of the olive oil. While blending, slowly pour in the remaining olive oil until a pesto-like consistency is reached. Season with salt, pepper and lemon juice to taste.
For serving: Remove the steaks from the oven. Divide between plates, garnish with basil and drizzle with the pesto.
