Beef with Black Currant and Cassis Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 736 cal. | (35 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,582 mg | (40 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 242 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 600 grams Beef fillet (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- Fat (for the baking sheet)
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 300 milliliters Beef stock
- 2 bay leaves
- 2 peppercorns
- 1 sprig rosemary
- 2 sprigs thyme
- 500 grams starchy potatoes
- 150 grams fresh, ripe Currants
- 1 Vanilla bean
- 150 milliliters milk
- 30 grams butter
- Nutmeg
- 2 centiliters Crème de cassis
- 1 Tbsp Red currant jelly
- 1 Tbsp Pastry flour
- 1 Tbsp butter
- 8 bay leaves (for garnish)
Preparation steps
Preheat the oven to 100°C (approximately 210°F). Rinse the fillet, pat dry, trim, season with salt and pepper sear all sides in a hot pan with oil. Remove from the pan, place on a greased baking sheet and cook for about 1 hour in the preheated oven.
Peel the onion, garlic and carrot and dice. Sauté in the pan from the beef, add tomato puree and cook briefly. Pour in the wine, broth and add the spices and herbs and simmer for about 30 minutes over medium heat. Peel and rinse the potatoes and cook for 25-30 minutes in boiling salted water. Rinse the currants, hold 4 nice looking stems aside, and strip the remaining currants from the stems and add to the sauce. Simmer another 10 minutes.
Cut the vanilla pod lengthwise, scrape out the seeds and bring to a boil along with the milk. Remove from heat and let cool slightly. Drain the finished potatoes, press through a potato ricer and combine with the vanilla milk and butter to make a smooth puree. Season with salt and nutmeg. Strain the sauce through a fine sieve, return to the boil, pour in the liqueur, stir in the jelly and thicken the sauce with a little flour mixed with butter. Remove the fillets from the oven, let rest briefly and cut into thick slices. Serve with the puree on warmed plates. Drizzle with the sauce and garnish with the currants and bay leaves.
