Beef with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20 g | (67 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 1,381 mg | (35 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the cream cheese
- 1 bunch mixed Fresh herbs
- 1 small shallot
- 1 tsp olive oil
- 1 Tbsp Whipped cream
- 100 grams cream cheese
- Garlic salt
- white peppers
- For the beef
- 600 grams Beef fillet (centerpiece)
- salt
- peppers
- Bakers twine (to tie)
- 2 Tbsps clarified butter
- For the vegetables
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 shallot
- 1 garlic clove
- 100 grams Porcini mushroom
- 2 medium sized Artichoke
- lemon juice
- 3 Tbsps olive oil
- salt
- peppers
- cayenne pepper
Preparation steps
For the cream cheese, rinse the herbs, shake dry and finely chop. Peel the shallot and also finely chop. Mix the herbs and shallots with oil, cream and cream cheese and puree. Season with garlic salt and white pepper, then refrigerate.
For the beef, preheat the oven to 150°C (approximately 300°F). Dab the beef dry, season with salt and pepper and tie with kitchen string into form. Sear quickly in hot clarified butter until brown, then wrap in foil and cook for another 15-20 minutes in a preheated oven, depending on meat thickness.
For the vegetables, rinse the bell peppers, rinse and cut into small cubes. Peel the shallot and garlic and finely chop. Rinse the mushrooms and cut into strips. Rinse and trim the artichokes and immediately brush with lemon juice.
Sauté the garlic and shallots in hot oil. Add the bell peppers and mushrooms, sauté briefly, then cut the artichoke stems into eighths and also sauté. Season with salt, pepper and cayenne pepper.
Remove the meat from the oven, remove the kitchen string and cut the meat into slices. Serve on warmed plates with the roasted vegetable. Scoop the cream cheese with a damp teaspoon and place on top of the meat. Serve with potatoes.
