Filet Mignon with Mushroom Sauce and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,029 cal. | (49 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 25.7 μg | (43 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 2,097 mg | (52 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 13.4 mg | (168 %) | ||
| Saturated fatty acids | 36.7 g | |||
| Uric acid | 386 mg | |||
| Cholesterol | 259 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 filets mignon (each 200 grams)
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- 400 grams potatoes
- 2 Tbsps butter
- 4 Tbsps Whipped cream
- 1 onion (sliced into rings)
- 2 Tbsps olive oil
- 3 shallots
- 150 grams small fresh Porcini mushroom
- 1 Tbsp parsley (finely chopped)
- 125 milliliters Broth
- 100 milliliters Whipped cream
Preparation steps
Clean porcini mushrooms and cut into slices.
Peel shallots and possibly cut into wedges.
Peel the potatoes, rinse and cook in boiling salted water. Drain, put back into the pot, add butter and cream and process with the potato masher thoroughly to a puree. Season to taste with salt and pepper and keep warm.
Cook the steaks in hot butter on both sides (depending on preference until bloody or through). Season with salt and pepper, wrap in aluminum foil and let rest.
Cook onion rings in cooking butter until golden brown, remove and keep warm.
Add oil to the pan and briefly sauté shallots and porcini. Season with salt and pepper, remove and keep warm.
Deglaze the pan drippings with broth and cream. Let reduce by half and season with salt and pepper.
Remove steaks from the foil and stir meat juices into the sauce.
Serve steaks with sauce on warmed plates with mashed potatoes, onions and mushrooms. Top with the shallots and garnish with parsley.
