Filet of Beef with Potato Puree and Parmesan Chips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 496 kcal | (24 %) | ||
| Protein | 43.68 g | (45 %) | ||
| Fat | 31.18 g | (27 %) | ||
| Carbohydrates | 14.83 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.84 g | (6 %) |
| Vitamin A | 32.78 mg | (4,098 %) | ||
| Vitamin D | 0.37 μg | (2 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.64 mg | (58 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.73 mg | (52 %) | ||
| Folate | 22.59 μg | (8 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.29 μg | (1 %) | ||
| Vitamin B₁₂ | 4.58 μg | (153 %) | ||
| Vitamin C | 13.77 mg | (14 %) | ||
| Potassium | 888.32 mg | (22 %) | ||
| Calcium | 149.24 mg | (15 %) | ||
| Magnesium | 52.84 mg | (18 %) | ||
| Iron | 5.55 mg | (37 %) | ||
| Iodine | 3.56 μg | (2 %) | ||
| Zinc | 14.72 mg | (184 %) | ||
| Saturated fatty acids | 7.55 g | |||
| Cholesterol | 113.36 mg |
Ingredients
- Ingredients
- 300 grams
starchy Potatoes
- 4
Steak fillets (each about 160 grams)
- 5 tablespoons
- 40 grams
green, pitted Olives
- 60 milliliters
- 4 tablespoons
grated Parmesan
-
Garden cress (for garnish)
Preparation steps
Peel potatoes, dice and boil in salted water for about 20 minutes or until knife-tender.
Preheat oven to 100°C (approximately 200°F).
Rinse steaks and pat dry. Season with salt and pepper. Sear in 1 tablespoon of hot oil on both sides to brown. Place directly on oven rack over a dripping pan and cook for about 15 more minutes depending on thickness and desired final temperature. Steaks should be at least 55°C (approximately 130°F).
Drain potatoes and let excess moisture evaporate. Drain olives and finely chop. Add to potatoes along with milk and remaining olive oil and mash until a thick puree forms.
Place 4 piles of Parmesan in a hot frying pan and let them melt slowly until golden brown. Immediately remove and cool on a plate.
Remove steaks from oven, rest briefly and then cut in half. Place on plates with potato puree and Parmesan chips.
Garnish with watercress and serve.
