Beef with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 43.9 μg | (73 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,819 mg | (45 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 309 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 160°C (approximately 350°F).
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.
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.
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.
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.
