Beef with Mixed Vegetables and Chestnut Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,650 cal. | (79 %) | ||
| Protein | 169 g | (172 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 44.9 μg | (75 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 69.4 mg | (578 %) | ||
| Vitamin B₆ | 4.6 mg | (329 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 9 mg | (150 %) | ||
| Biotin | 47.5 μg | (106 %) | ||
| Vitamin B₁₂ | 15.1 μg | (503 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 4,335 mg | (108 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 279 mg | (93 %) | ||
| Iron | 21.8 mg | (145 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 34.8 mg | (435 %) | ||
| Saturated fatty acids | 37.4 g | |||
| Uric acid | 894 mg | |||
| Cholesterol | 481 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the beef
- 1 Beef fillet (600 grams)
- For the chestnut puree
- 400 grams Chestnuts
- 500 grams starchy potatoes
- salt
- 1 Tbsp shallots
- 70 grams butter
- 50 milliliters Whipped cream
- 1 Tbsp Crème fraiche
- 1 Tbsp lemon juice
- freshly ground peppers
- Nutmeg
- In addition
- 30 grams clarified butter
- 150 milliliters Red wine
- 150 milliliters Beef stock
- 1 Tbsp Pastry flour
- 1 Tbsp softened butter
- 3 carrots
- 2 Zucchini
- 2 garlic cloves
- 30 grams butter
- 2 Tbsps freshly chopped parsley
Preparation steps
For the beef: rinse beef, pat dry, trim and cut into 4 equal medallions. For the puree: cut chestnuts crosswise and arrange on a baking sheet. Roast in preheated oven at 220°C (approximately 425°F) until shells are brown and the insides are light brown. Remove from oven and cool slightly. Peel (set 4 nuts aside) and chop coarsely. Peel and rinse potatoes, cut into large pieces and cook in slightly salted water until tender. Drain and evaporate briefly.
Peel shallot and chop. Heat 1 tablespoon of butter in a pan and saute shallot until translucent, add two-thirds of chopped chestnuts, cream and butter and heat up. Puree in a blender. Add remaining chestnuts and press potatoes through a ricer into the mixture. Add creme fraiche and lemon juice, season with salt, pepper and nutmeg and keep warm. Season beef medallions with salt and pepper, flatten slightly. Heat butter in a pan and cook meat on both sides briefly.
Place medallions on a lined with parchment paper baking sheet and bake in already preheated oven for 10-15 minutes. Deglaze pan drippings with red wine and broth, boil down slightly. If desired, add flour butter (1: 1 proportion) to thicken sauce. For the vegetables: Peel and slice carrots thinly. Rinse and dry zucchini and cut into chunks or strips.
Peel garlic and chop finely. Heat butter in a pan and saute garlic, carrots and zucchini for about 4-5 minutes, stirring. Season with salt and pepper. Remove meat from the oven and let rest briefly. Arrange meat, puree and vegetables on plates and drizzle with sauce. Sprinkle with parsley and serve.
