Fillet Slices
with mustard cream and green beans
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 37.3 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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