Beef with Cherries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 46.39 g | (47 %) | ||
| Fat | 21.02 g | (18 %) | ||
| Carbohydrates | 20.26 g | (14 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.81 g | (9 %) |
| Vitamin A | 71.02 mg | (8,878 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 0.56 mg | (5 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 17.28 mg | (144 %) | ||
| Vitamin B₆ | 0.95 mg | (68 %) | ||
| Folate | 16.62 μg | (6 %) | ||
| Pantothenic acid | 0.99 mg | (17 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 4.45 μg | (148 %) | ||
| Vitamin C | 7.89 mg | (8 %) | ||
| Potassium | 829.25 mg | (21 %) | ||
| Calcium | 52.24 mg | (5 %) | ||
| Magnesium | 53.82 mg | (18 %) | ||
| Iron | 5.34 mg | (36 %) | ||
| Zinc | 10.48 mg | (131 %) | ||
| Saturated fatty acids | 9.23 g | |||
| Cholesterol | 151.13 mg |
Ingredients
- Ingredients
- 600 grams Beef fillet (Center cut, trimmed)
- salt
- freshly ground peppers
- 1 generous pinch Ground clove
- 1 Tbsp clarified butter
- 400 grams Sweet cherry
- 1 shallot
- 1 tsp brown sugar
- 250 milliliters dry Red wine
- 150 milliliters Beef stock
- 1 tsp Orange zest
- 1 Tbsp Almond slivers
- 1 Tbsp hot Mustard
- 1 Tbsp cold butter
Preparation steps
Preheat the oven to 100°C (approximately 210°F).
Rinse the beef and pat dry. Cut into 4 equal slices of about 2 cm (approximately 3/4 inch). Flatten pieces evenly with the palm of your hand. Season beef with salt, pepper and cloves and fry briefly in a pan in clarified butter on both sides over high heat. Wrap in foil and let rest in the oven.
Rinse the cherries, drain, remove pits and cut in half. Peel shallots and finely chop. Sauté shallots in the pan drippings. Sprinkle with brown sugar and let caramelize slightly. Deglaze with wine and add stock and cherries. Add orange zest and simmer until slightly reduced, about 8 minutes.
Unwrap the beef, add the meat juices to the sauce and season sauce with mustard, salt and pepper. Whisk in the cold butter and stir in the almonds. Toss the beef in the sauce briefly to coat. Serve immediately.
