Beef with Vegetables

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Beef with Vegetables
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Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
531
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie531 cal.(25 %)
Protein49 g(50 %)
Fat18 g(16 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.1 mg(26 %)
Vitamin K43.9 μg(73 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin21.6 mg(180 %)
Vitamin B₆1.6 mg(114 %)
Folate136 μg(45 %)
Pantothenic acid3.1 mg(52 %)
Biotin14.9 μg(33 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C66 mg(69 %)
Potassium1,819 mg(45 %)
Calcium92 mg(9 %)
Magnesium111 mg(37 %)
Iron8.2 mg(55 %)
Iodine16 μg(8 %)
Zinc10 mg(125 %)
Saturated fatty acids5.1 g
Uric acid309 mg
Cholesterol102 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
800 grams Beef fillet (ready to cook, trimmed)
salt
4 Tbsps olive oil
½ tsp Red pepper flakes
1 Tbsp herbes de Provence
800 grams waxy potatoes
200 grams Cherry tomatoes
4 garlic cloves
6 sprigs thyme
freshly ground peppers
50 grams sun-dried Tomatoes
1 stalk Leeks (only green portion)
100 milliliters Red wine
250 milliliters Beef broth
How healthy are the main ingredients?
potatoLeekTomatoolive oilthymesalt

Preparation steps

1.

Preheat the oven to 160°C (approximately 350°F).

2.

Rinse beef fillet, pat dry and season with salt. Heat 2 tablespoons oil in a pan and sear beef on all sides until brown. Remove from the pan, sprinkle with red pepper flakes and herbes de provence and place on a baking sheet. Cook in the preheated oven for approximately 50 minutes. 

3.

Rinse potatoes, cut into slices and cook for about 10 minutes in a pot of boiling salted water. Drain and place on another baking sheet. Rinse tomatoes, trim and add to the baking sheet. Peel garlic cloves, squeeze through a garlic press and mix in a bowl with thyme and 2-3 tablespoons of oil. Add garlic mixture to the baking sheet, mix and season with salt and pepper. Cook in the preheated oven for approximately 30 minutes.

4.

Cut sun-dried tomatoes into strips. Rinse leeks, trim and also cut into strips. Sauté sun-dried tomatoes and leeks together in the pan used to sear beef. Deglaze the pan with wine and broth, simmer for about 10 minutes and season with salt and pepper. If desired, thicken sauce with a little cornstarch. 

5.

Remove beef from the oven, let it rest for a few minutes, then cut into slices and arrange on a platter with vegetables. Serve with the sauce.