Braised Beef Fillet with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 74.7 μg | (125 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,530 mg | (38 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 stalk Leeks
- 4 carrots
- 250 grams white carrots
- 2 stalks Celery
- 1 tsp Juniper berries
- 1 tsp peppercorns
- 1 bay leaf
- salt
- 800 grams ready to cook filet mignon
- 2 Tbsps freshly chopped parsley
Preparation steps
Rinse the vegetables and pat dry. Thinly slice the leek. Peel and roughly chop the carrots and turnips. Slice the celery. Place the juniper berries, peppercorns and bay leaf in cheesecloth and tie with kitchen twine.
Add the vegetable stock to a large pot and bring to a boil with the spice bag. Add the vegetables and reduce to a simmer.
Rinse the beef fillet and pat dry. Wrap the beef with kitchen twine and tie to a wooden spoon or dowel longer than the length of the pot so that the beef can be suspended in the stock. Hang the beef in the simmering stock and cook for about 30 minutes, or until it reaches an internal temperature of 55°C (approximately 130°F).
Remove the kitchen twine from the beef fillet and cut into slices. Serve the vegetables on the side and garnish with fresh parsley.
