Fillet of Beef with Mustard Crust, Leeks and Beets
Fillet of beef with mustard crust, leeks and beets - Balanced pleasure for gourmets
Healthy, because
Even smarter
Nutritional values
The abundant vitamin beef tenderloin is a component of important enzymes and is involved in the formation of red blood cells. In addition, the meat contains a lot of iron, which is also important for blood formation and oxygen transport in the blood.
Are you missing a filling side dish? No problem: boiled potatoes go perfectly with this festive dish and don't steal the show in terms of taste from the aromatic oven feast.
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 143.4 μg | (239 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 370 μg | (123 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 1,820 mg | (46 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 411 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 6 Tbsps olive oil
- 5 stalks Leeks
- salt
- 14 ozs small colorful beets
- 3 Oganic oranges
- 2 Tbsps honey
- peppers
- 2 garlic cloves
- ½ oz parsley (1 handful)
- 2 Tarragon
- 4 sprigs thyme
- 1 sprig rosemary
- 1 ½ ozs sharp Mustard (3 TBSP.)
- 1 ½ ozs rough Mustard (3 TBSP.)
- 1 organic lemon (peel and juice)
- 1 egg
- 3 ozs whole grain breadcrumbs
- 22 ozs Beef fillet (from the centerpiece)
- 1 Tbsp Canola oil
- cayenne pepper
Preparation steps
Grease a baking tray with 1 tsp olive oil. Clean the leeks, wash them, cut them in half lengthwise and place them, cut side up, close together on the baking tray. Season with salt and drizzle with 2 tablespoons olive oil. Clean beets, wash, peel if necessary, cut into wedges, and spread next to and between the leeks.
Rinse 1 orange hot, rub dry, and cut half of it into thin slices, finely grate the peel from the other half. Mix 1 tablespoon honey with 2 tablespoons olive oil, salt, pepper, and orange zest and drizzle over the vegetables. Spread the orange slices over the top and bake the vegetables in a preheated oven at 170 °C / 325 ˚F for 35 minutes; then remove.
Meanwhile, peel and finely dice garlic. Wash herbs, shake dry, pluck off leaves (set aside leaves of 2 thyme branches) and needles, finely chop the rest. Mix both types of mustard in a small bowl with herbs, garlic, 1 tablespoon olive oil, and lemon zest. Add egg and bread crumbs and stir to combine. Pat beef tenderloin dry. Heat canola oil in a frying pan. Sear meat in it for 5-7 minutes over medium heat until browned all over. Reduce oven temperature to 80 °C / 175 ˚F. Place meat on oven rack, coat thickly with mustard crust, and cook in oven (center, tray underneath) for 2 1/4 hours; after 2 hours, place tray with vegetables underneath and cook for 15 minutes.
Meanwhile, for the vinaigrette, rinse remaining oranges in hot water, rub dry, grate zest from 1 orange and squeeze juice from both. Whisk orange juice and zest with lemon juice, remaining honey, salt, pepper and remaining olive oil and season to taste.
Finally, brown meat under hot oven broiler for 5 minutes until crust is golden brown. Remove and let rest for 5 minutes. Drizzle oven vegetables with orange vinaigrette, dust with cayenne pepper and sprinkle with remaining thyme tips. Slice fillet and arrange on top of vegetables.
