Crusted Beef with Vegetables and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 260.9 μg | (435 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 1,934 mg | (48 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 26.5 g | |||
| Uric acid | 363 mg | |||
| Cholesterol | 349 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the beef
- 800 grams Beef fillet (center cut)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- For the crust
- 4 Tbsps parsley (chopped)
- 2 garlic cloves
- 2 slices Toast
- lemons (zested)
- For the vegetables
- 500 grams Broccoli
- 200 grams Cherry tomatoes
- 3 Tbsps butter
- salt
- freshly ground peppers
- Nutmeg
- In addition
- 2 Tbsps butter
Preparation steps
For the crust: cut off bread crust and chop bread into very small pieces, sprinkle with parsley and add crushed garlic and lemon zest, mix well.
For the beef: season meat with salt and pepper. Heat clarified butter in a roasting pan and sear meat on all sides. Remove from the oven and cool slightly. Coat beef with the crust and return to the roasting pan. Roast in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Turn off oven heat and let beef rest for 10 minutes in the oven.
For the vegetables: divide broccoli into florets, cook in boiling salted water for about 5 minutes or until al dente, drain and rinse in cold water, drain well. Rinse and halve tomatoes.
For the potatoes: peel potatoes and cook in salted water for about 25 minutes. Drain and let evaporate.
Press still hot potatoes through the ricer and combine with butter and egg yolks. Season with salt, pepper and nutmeg.
Place puree into a pastry bag with a large star tip and pipe on a lined with parchment paper baking sheet like rosettes, brush with melted butter and bake in preheated oven at 220°C (approximately 425°F) for about 8-10 minutes or until golden yellow.
Heat 3 tablespoons of butter in a pan and saute broccoli and tomatoes briefly, season with salt, pepper and nutmeg.
Cut tenderloin roast into slices and arrange with vegetables and potatoes on plates. Serve.
