Filet Mignon with Vegetable Gratin

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Filet Mignon with Vegetable Gratin
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1041
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,041 cal.(50 %)
Protein76 g(78 %)
Fat70 g(60 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.7 mg(88 %)
Vitamin D1.7 μg(9 %)
Vitamin E6 mg(50 %)
Vitamin K7.8 μg(13 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin29.1 mg(243 %)
Vitamin B₆1.7 mg(121 %)
Folate92 μg(31 %)
Pantothenic acid4 mg(67 %)
Biotin18.2 μg(40 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C53 mg(56 %)
Potassium1,710 mg(43 %)
Calcium755 mg(76 %)
Magnesium125 mg(42 %)
Iron7.5 mg(50 %)
Iodine52 μg(26 %)
Zinc15.3 mg(191 %)
Saturated fatty acids39.1 g
Uric acid328 mg
Cholesterol279 mg
Complete sugar7 g

Ingredients

for
4
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
How healthy are the main ingredients?
Whipped creampotatoParmesangarlic clovesalt

Preparation steps

1.

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.

2.

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.

3.

Divide the gratin equally and arrange on warmed plates. Set the baked filet over and serve topped with the sauce.

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