Filet of Beef with Potato Puree and Parmesan Chips
(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|
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.