Fillet of Beef with Mushrooms and Polenta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,933 cal. | (187 %) | ||
| Protein | 645 g | (658 %) | ||
| Fat | 145 g | (125 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 16.7 mg | (139 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 4.2 mg | (382 %) | ||
| Niacin | 261.2 mg | (2,177 %) | ||
| Vitamin B₆ | 15.1 mg | (1,079 %) | ||
| Folate | 321 μg | (107 %) | ||
| Pantothenic acid | 31.9 mg | (532 %) | ||
| Biotin | 160.9 μg | (358 %) | ||
| Vitamin B₁₂ | 60.3 μg | (2,010 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 10,462 mg | (262 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 679 mg | (226 %) | ||
| Iron | 70.2 mg | (468 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 134.2 mg | (1,678 %) | ||
| Saturated fatty acids | 66.9 g | |||
| Uric acid | 3,367 mg | |||
| Cholesterol | 1,565 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 4 Beef fillet (180 g)
- salt
- freshly ground peppers
- 4 shallots
- 250 grams Porcini mushroom
- 150 milliliters Beef stock
- 1 tsp cornstarch
- 1 Tbsp olive oil
- 1 Tbsp butter
- 180 grams Polenta (Instant)
- 30 grams butter
- 50 grams grated Parmesan
- 1 Tbsp finely chopped Sage
Preparation steps
Season the fillets with salt and pepper. Heat the oil and butter in a pan and cook the fillets on both sides over medium heat for about 3-8 minutes. Remove from the heat and keep warm. Rinse the mushrooms and cut into small pieces. Peel the shallots and cut into wedges, then saute in the meat drippings until translucent. Add the mushrooms and saute briefly. Season with salt and pepper.
Bring the beef stock to a boil and stir in the cornstarch. Reduce heat to low and stir until thickened. Season with salt and pepper. Boil 1 liter (approximately 1 quart) of water with a little salt. Stir the polenta into the water and cook according to package directions. Remove from heat and stir in the butter, Parmesan, chopped sage. Season with salt and pepper. Spoon the polenta onto plates and arrange the meat on top. Drizzle the fillets with the gravy and place the shallots and mushrooms over top. Serve immediately.
