Beef with Vegetables

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Beef with Vegetables
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Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
483
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie483 cal.(23 %)
Protein41 g(42 %)
Fat31 g(27 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage20 g(67 %)
Vitamin A0.3 mg(38 %)
Vitamin D1 μg(5 %)
Vitamin E5.1 mg(43 %)
Vitamin K16.4 μg(27 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin18.4 mg(153 %)
Vitamin B₆1.2 mg(86 %)
Folate189 μg(63 %)
Pantothenic acid3 mg(50 %)
Biotin21.7 μg(48 %)
Vitamin B₁₂3.1 μg(103 %)
Vitamin C134 mg(141 %)
Potassium1,381 mg(35 %)
Calcium134 mg(13 %)
Magnesium91 mg(30 %)
Iron7 mg(47 %)
Iodine11 μg(6 %)
Zinc8.1 mg(101 %)
Saturated fatty acids14.1 g
Uric acid318 mg
Cholesterol119 mg
Complete sugar8 g

Ingredients

for
4
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

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.

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