Fillet Slices

with mustard cream and green beans
0
Average: 0 (0 votes)
(0 votes)
Fillet Slices
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
395
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie395 cal.(19 %)
Protein28 g(29 %)
Fat27 g(23 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E5.6 mg(47 %)
Vitamin K37.3 μg(62 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin13.7 mg(114 %)
Vitamin B₆0.9 mg(64 %)
Folate73 μg(24 %)
Pantothenic acid2 mg(33 %)
Biotin12.4 μg(28 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C27 mg(28 %)
Potassium714 mg(18 %)
Calcium131 mg(13 %)
Magnesium69 mg(23 %)
Iron3.2 mg(21 %)
Iodine6 μg(3 %)
Zinc4.6 mg(58 %)
Saturated fatty acids11.7 g
Uric acid188 mg
Cholesterol105 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
200 grams Beef fillet
200 grams Veal fillet
2 Tbsps vegetable oil
150 milliliters Veal stock (from a jar)
salt
freshly ground pepper
400 grams green Beans
1 small onion
1 Tbsp vegetable oil
Juice (1/2 Lemon)
2 Tbsps Dijon mustard (-Cream)
1 cup (200 g) Whipped cream
How healthy are the main ingredients?
Whipped creamsaltonion

Preparation steps

1.

Cut the fillets into thin slices. Heat the oil in a large non-stick pan. Brown the meat slices on both sides. Gradually add the veal stock to the pan and deglaze. Cook over medium heat for 12-15 minutes. Season with salt and pepper.

2.

Rinse the green beans and cut into pieces. Boil in salted water for 10-12 minutes.

3.

Peel the onion and dice. Heat the oil. Sauté the onion until soft. Deglaze the pan with lemon juice and cook until the juice evaporates completely. Stir in the mustard cream and whipping cream. Boil down until smooth. Stir in the meat juices and season with salt and pepper.

4.

Drain the beans. Serve the meat with the beans and mustard sauce. 

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners