Filet of Beef with Potato Puree and Parmesan Chips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,012 mg | (25 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 1 g |
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.
