Beef with Baked Apples and Potato Croquettes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,638 cal. | (78 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 101 g | (87 %) | ||
| Carbohydrates | 112 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.2 g | (57 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 19.2 mg | (160 %) | ||
| Vitamin K | 42.3 μg | (71 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 28.3 mg | (236 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 41.6 μg | (92 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 2,348 mg | (59 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 245 mg | (82 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 12.8 mg | (160 %) | ||
| Saturated fatty acids | 40.4 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 444 mg | |||
| Complete sugar | 47 g |
Ingredients
- For the potato croquettes
- 800 grams starchy potatoes
- 3 Tbsps Pastry flour
- Pastry flour (to dust work surface)
- 2 egg yolks
- salt
- freshly ground peppers
- Nutmeg
- For the baked apples
- ½ bunch parsley
- 2 large onions
- 120 grams sliced Bacon
- 4 Tbsps butter
- 1 tsp dried marjoram
- 6 small, sour Apple (such as Granny Smith)
- 2 Tbsps lemon juice
- 1 egg
- 120 grams ground almonds
- For the beef and gravy
- 700 grams Beef fillet (center cut, ready to cook)
- 1 Tbsp clarified butter
- 200 milliliters Veal stock
- 2 tsps Mustard
- 2 Tbsps cold butter (in flakes)
- For finishing potato croquettes
- 100 grams slivered almonds
- 100 grams breadcrumbs
- Pastry flour (for coating)
- 1 egg
- Fat (for frying)
Preparation steps
For the potato croquettes, scrub and peel potatoes and boil about 30 minutes in salted water. Drain potatoes and immediately press through a potato ricer. Mix flour and egg yolks into potatoes and season with salt, pepper and nutmeg. On a floured surface, form potato mixture into logs about 2 cm (approximately 3/4 inch) thick, cover and refrigerate.
For the baked apples, rinse parsley, shake dry and chop leaves. Peel and dice onions. Cut bacon into cubes. Sauté bacon in 2 tablespoons butter until lightly browned. Stir onions and marjoram into bacon and sauté until onions are soft.
Preheat oven to 180°C (approximately 350°F).
Rinse apples. Cut tops from 4 apples and remove cores, leaving a cavity for stuffing. Peel, core and dice remaining apples and mix with lemon juice, bacon mixture, egg, parsley and almonds.
Place cored apples in a baking pan lined with parchment paper. Fill apples with half of the bacon mixture. Cut remaining 2 tablespoons butter into small pieces and sprinkle over bacon mixture. Replace apple tops and bake apples about 45 minutes. For the meat, rinse beef fillet, pat dry, season with salt and pepper and quickly sear in clarified butter on all sides. Spread remaining bacon mixture over meat and bake with apples for final 25-30 minutes of baking time for apples. For the gravy, deglaze searing pan with veal stock and let simmer to reduce as desired. Before serving, stir mustard and butter flakes into gravy.
Cut potato logs into pieces about 4 cm (approximately 1 1/2 inches) long. Mince almonds and mix with breadcrumbs. Roll potato segments in flour, dip in beaten egg and coat with almond mixture. Heat butter or oil in a wide, high saucepan and sauté croquettes in batches. Drain croquettes on paper towels. Cut beef fillet into slices and drizzle with gravy. Serve beef slices with croquettes and baked apples on warmed plates. Serve remaining gravy on the side.
