Fillet of Beef with Tomatoes and Herbed Breadcrumbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 894 mg | (22 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 250 grams Cherry tomatoes
- 1 sprig thyme
- 1 tsp black peppercorns
- 1 shallot
- ½ chili pepper
- 2 slices day-old Bread
- salt
- 4 Steak fillet (each 160 grams)
- peppers
- 3 Tbsps sunflower oil
Preparation steps
Preheat the oven to 100°C (approximately 200°F).
Rinse the tomatoes and drain. Rinse the thyme and pluck off the leaves. Coarsely grind the peppercorns in a mortar. Peel the shallot and chop finely. Rinse the chile, slit lengthwise, remove the seeds and white ribs and finely chop. Finely grate the bread on a box grater or swap in 80 grams (approximately 2/3 cup) of bread crumbs.
Heat 1 tablespoon of oil in a skillet and saute the shallot and chile until the shallot is translucent. Stir in the peppercorns, thyme and bread crumbs and remove from the heat, season with salt.
Rinse the beef fillets and pat dry. Heat the remaining oil in an ovenproof skillet and sear the steaks on both sides. Add the tomatoes, season both the steak and the tomatoes with a little salt and pepper., remove from the heat and divide the crumb mixture among the fillets. Roast in the oven about 15 minutes (more or less, depending upon the desired degree of doneness).
