Filet Mignon with Potatoes and Beans
(Percentage of daily recommendation)
|Calorie||641 kcal||(31 %)|
|Protein||39.83 g||(41 %)|
|Fat||36.01 g||(31 %)|
|Carbohydrates||45.31 g||(30 %)|
|Sugar added||0 g||(0 %)|
|Roughage||3.04 g||(10 %)|
|Vitamin A||3.08 mg||(385 %)|
|Vitamin D||0.11 μg||(1 %)|
|Vitamin E||0.48 mg||(4 %)|
|Vitamin B₁||0.28 mg||(28 %)|
|Vitamin B₂||0.18 mg||(16 %)|
|Niacin||13.96 mg||(116 %)|
|Vitamin B₆||0.98 mg||(70 %)|
|Folate||39.07 μg||(13 %)|
|Pantothenic acid||0.9 mg||(15 %)|
|Biotin||0.56 μg||(1 %)|
|Vitamin B₁₂||1.38 μg||(46 %)|
|Vitamin C||28.52 mg||(30 %)|
|Potassium||1,180.15 mg||(30 %)|
|Calcium||87.71 mg||(9 %)|
|Magnesium||53.93 mg||(18 %)|
|Iron||4.76 mg||(32 %)|
|Zinc||5.18 mg||(65 %)|
|Saturated fatty acids||8.78 g|
Peel the potatoes and boil in salted water for about 30 minutes until done. Rinse the beans and boil in salted water for about 8 minutes. Run under cold water and drain.
Preheat the oven to 120°C (approximately 250°F).
Rub the cuts of beef with olive oil. Season with salt and pepper and wrap each with a slice of bacon. Tie with kitchen string. Add 1-2 tablespoons oil to a hot, ovenproof frying pan and fry the filets over medium heat 1-2 minutes until browned. Turn and fry for another 1-2 minutes. Turn on the side to cook the bacon for 1-2 minutes, turning to brown evenly.
Turn the filet flat. Bake on the middle oven rack until the desired degree of doneness is achieved (5-15 minutes).
Pour the fat from the pan back on the stove. Deglaze the drippings with broth and add the rosemary. Allow to simmer and season with vinegar, salt and pepper.
Drain the potatoes. Add potatoes and bean to the pan with 1-2 tablespoons hot olive oil, salt and pepper.
Remove the kitchen string from the filets medallions and place on plates with the vegetables. Drizzle with some sauce and serve.