Filet Mignon with Vegetable Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,041 cal. | (50 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 29.1 mg | (243 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,710 mg | (43 %) | ||
| Calcium | 755 mg | (76 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 15.3 mg | (191 %) | ||
| Saturated fatty acids | 39.1 g | |||
| Uric acid | 328 mg | |||
| Cholesterol | 279 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams Rutabaga
- 400 grams starchy potatoes
- 200 grams grated Parmesan
- 500 milliliters Whipped cream
- 1 garlic clove (chopped)
- 4 filets mignon (about 160 grams)
- 2 Tbsps vegetable oil
- 100 milliliters Veal stock
- 1 splash Cognac
- salt
- freshly ground peppers
Preparation steps
For the gratin, peel the rutabaga and potatoes, and finely slice. Place the rutabaga and potatoes slices in layers in a small baking dish. Mix the cream with 100 grams Parmesan cheese and chopped garlic, and season with salt and pepper.
Pour the cream mixture over the rutabaga and potatoes slices, which should be almost covered. Sprinkle with remaining Parmesan cheese and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 40 minutes until golden brown. The liquid should be absorbed and the vegetables should be done.
Season thr filet mignon with salt and pepper, and fry in a pan in hot oil on all sides until brown. Remove the fried filet from the pan and place in a preheated oven. Bake at 120°C (fan: 100°C, gas mark 1) (approximately 250°F) for about 10 minutes (bake in the oven slightly shorter or longer depending on the thickness of the filet).
For the sauce, pour the cognac and veal stock into the pan drippings and let boil down. Season with salt and pepper.
Divide the gratin equally and arrange on warmed plates. Set the baked filet over and serve topped with the sauce.
