Beef with Mustard Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 72.1 μg | (120 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 856 mg | (21 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 262 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the roast:
- 3 liters Beef broth
- 125 grams Cauliflower
- 125 grams Broccoli
- 125 grams carrots
- 125 grams Celery root
- 125 grams Cherry tomatoes
- 125 grams Zucchini
- 125 grams Kohlrabi
- 600 grams Beef fillet
- salt
- freshly ground peppers
- clarified butter (for frying)
- For the mustard sauce:
- 3 egg yolks
- 2 Tbsps Crème fraiche
- 75 grams cold butter (In small pieces)
- 100 grams Pommery mustard (Grainy mustard)
- 2 Tbsps whipped Whipped cream
- lemon juice (to taste)
- 1 pinch sugar
Preparation steps
For the roast: Break the cauliflower and broccoli into florets. Blanch the carrots, zucchini, celery root and kohlrabi. Remove the cherry tomatoes from the stems.
Blanch the vegetables in the beef broth. Remove and keep warm.
Season the beef with salt and pepper. Cook all over in butter. Tie with kitchen string and hang on a wooden spoon so that the meat can be submerged in the broth without touching the wall or bottom of the pot. Simmer in the broth about 30 minutes to poach.
For the mustard sauce: Mix the yolks with the Creme fraiche. Move approximately 125 ml (approximately 1/2 cup) of the broth to a mixing bowl. Whip the cold pieces of butter with a hand blender little by little with the broth until a creamy sauce is achieved. Pour the sauce back into the pan and heat, but do not boil. Stir in the crème fraîche mixture. Add the mustard and whipped cream. Season the sauce with lemon juice, sugar, salt and pepper. Keep warm.
Heat the vegetables in the broth. Cut the tenderloin into slices and serve.
Sauce with fillet and vegetables arrange on warmed plates.
