Filet of Beef with Potato Puree and Parmesan Chips

0
Average: 0 (0 votes)
(0 votes)
Filet of Beef with Potato Puree and Parmesan Chips
share Share
print
bookmark_border Copy URL
Health Score:
7,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
496
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie496 kcal(24 %)
Protein43.68 g(45 %)
Fat31.18 g(27 %)
Carbohydrates14.83 g(10 %)
Sugar added0 g(0 %)
Roughage1.84 g(6 %)
Vitamin A32.78 mg(4,098 %)
Vitamin D0.37 μg(2 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.64 mg(58 %)
Niacin14.6 mg(122 %)
Vitamin B₆0.73 mg(52 %)
Folate22.59 μg(8 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.29 μg(1 %)
Vitamin B₁₂4.58 μg(153 %)
Vitamin C13.77 mg(14 %)
Potassium888.32 mg(22 %)
Calcium149.24 mg(15 %)
Magnesium52.84 mg(18 %)
Iron5.55 mg(37 %)
Iodine3.56 μg(2 %)
Zinc14.72 mg(184 %)
Saturated fatty acids7.55 g
Cholesterol113.36 mg

Ingredients

for
4
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

1.

Peel potatoes, dice and boil in salted water for about 20 minutes or until knife-tender.

2.

Preheat oven to 100°C (approximately 200°F).

3.

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).

4.

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.

5.

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.

6.

Remove steaks from oven, rest briefly and then cut in half. Place on plates with potato puree and Parmesan chips.

7.

Garnish with watercress and serve.