Fillet Mignon with Simple Risotto

Name: Fillet Mignon with Simple Risotto
Total time: 3 h 10 min
Yield: 4
Ingredients: 1 clove garlic (grated); 0.5 inch fresh Ginger root (grated); 3 tablespoons soy sauce; 1 teaspoon runny honey; 4 tablespoons olive oil; 21 ounces Beef fillet (ready to cook); 2 tablespoons vegetable oil; 1.5 cups natural Rice; 1 cup Tofu (diced); 1 tablespoon fresh parsley (chopped); 1 pomegranate (seeds removed)

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Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

ready in 3 h. 10 min.

Ready in

Calories:

710

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	710 kcal	(34 %)
Protein	54.09 g	(55 %)
Fat	38.44 g	(33 %)
Carbohydrates	36.52 g	(24 %)
Sugar added	1.44 g	(6 %)
Roughage	4.08 g	(14 %)

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more nutritional values

Vitamin A	8.96 mg	(1,120 %)
Vitamin D	0.15 μg	(1 %)
Vitamin E	1.91 mg	(16 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.51 mg	(46 %)
Niacin	19.24 mg	(160 %)
Vitamin B₆	1 mg	(71 %)
Folate	45.46 μg	(15 %)
Pantothenic acid	1.31 mg	(22 %)
Biotin	0.6 μg	(1 %)
Vitamin B₁₂	4.41 μg	(147 %)
Vitamin C	8.63 mg	(9 %)
Potassium	744.55 mg	(19 %)
Calcium	99.55 mg	(10 %)
Magnesium	70.04 mg	(23 %)
Iron	6.35 mg	(42 %)
Zinc	11 mg	(138 %)
Saturated fatty acids	8.49 g
Cholesterol	132.46 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

garlic olive oil Tofu parsley pomegranate

Ingredients

for

servings

Ingredients: 1 clove
garlic (grated); ½ inch
fresh Ginger root (grated); 3 tablespoons
soy sauce; 1 teaspoon
runny honey; 4 tablespoons
olive oil; 21 ounces
Beef fillet (ready to cook); 2 tablespoons
vegetable oil; 1 ½ cups
natural Rice; 1 cup
Tofu (diced); 1 tablespoon
fresh parsley (chopped); 1
pomegranate (seeds removed)

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Preparation steps

Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.

Mix together the garlic, ginger, soy sauce, honey and the olive oil. Trim the meat and place in the marinade for around 2 hours.

Remove the meat from the marinade, pat dry and fry in hot oil on all sides. Remove from the pan, season with with ground black pepper and transfer to the oven for around 30 min.

Cook the rice in boiling salt water until al dente.

Fry the tofu in hot oil. Add the rice, stir in the parsley and season with 1-2 tbsp of the marinade.

Place the pomegranate seeds and 1-2 tbsp of the marinade in a pot and heat through.

Remove the meat from the oven, leave to rest for a few minutes and then slice. Arrange the rice on plates, place the meat on top and serve drizzled with the pomegranate sauce.