Fillet of Beef with Port Wine Sauce and Kale

0
Average: 0 (0 votes)
(0 votes)
Fillet of Beef with Port Wine Sauce and Kale
share Share
print
bookmark_border Copy URL
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
4 min.
Preparation
ready in 44 min.
Ready in
Calories:
559
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie559 cal.(27 %)
Protein47 g(48 %)
Fat22 g(19 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.6 mg(47 %)
Vitamin K614.6 μg(1,024 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin20.1 mg(168 %)
Vitamin B₆1.2 mg(86 %)
Folate162 μg(54 %)
Pantothenic acid2 mg(33 %)
Biotin11.2 μg(25 %)
Vitamin B₁₂4.3 μg(143 %)
Vitamin C80 mg(84 %)
Potassium1,132 mg(28 %)
Calcium191 mg(19 %)
Magnesium80 mg(27 %)
Iron6.7 mg(45 %)
Iodine16 μg(8 %)
Zinc9.7 mg(121 %)
Saturated fatty acids9.9 g
Uric acid270 mg
Cholesterol132 mg
Complete sugar15 g

Ingredients

for
4
For the beef
750 grams Beef fillet (centerpiece, ready to cook)
salt
freshly ground peppers (60 grams)
½ tsp Coriander (coarsely ground)
2 Tbsps sunflower oil
For the jus
400 milliliters Port wine
200 grams Veal stock
1 Star anise
3 Cardamom
For the kale
300 grams fresh Kale
1 shallot
1 garlic clove
2 Tbsps butter
2 Tbsps Crème fraiche
Nutmeg
To garnish
4 sprigs rosemary
4 Star anise
How healthy are the main ingredients?
Kalerosemarysaltshallotgarlic cloveNutmeg

Preparation steps

1.

Preheat the oven to 140°C (approximately 280°F). Rinse the meat and pat dry. Season meat with salt and pepper, and sprinkle with coriander. Sear on all sides in the hot oil in a pan. Finish cooking in the oven on the rack (with a drip pan) for 25–35 minutes, depending on desired doneness.

2.

For the jus: With the port wine, deglaze the pan that the meat was browned in, scraping up the browned bits. Add the veal stock, anise, and cardamom, bring to a boil, and let liquid reduce to about 1/4 the amount. Season with salt and pepper. For the vegetables: Rinse the kale and blanch for 2–3 minutes in boiling salted water. Drain, rinse again with cold water, drain again, and chop. Peel and finely chop the shallot and garlic and sauté in hot butter. Add the kale in batches, cook about 10 minutes, and finally stir in the crème fraîche. Season with salt and nutmeg. Remove the meat from the oven and allow to rest several minutes under foil. Then cut into thick slices and serve on plates with the kale and the jus. Garnish with rosemary and star anise to serve.