Fillet of Beef with Port Wine Sauce and Kale
Nutritional values
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 614.6 μg | (1,024 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 1,132 mg | (28 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 15 g |
Ingredients
- 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
Preparation steps
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.
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.
