Fillet Steak with Orange Sauce and Hash Browns
Nutritional values
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,106 mg | (28 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 filets mignon about 400 g and 4 cm thick (approximately 14 ounces and 1.5 inches)
- 2 Tbsps vegetable oil
- 2 Tbsps cold butter
- salt
- peppers
- For the sauce
- 2 whole Oranges
- 150 grams Whipped cream
- 2 Tbsps Orange liqueur
- For the hash browns
- 500 grams starchy potatoes
- 3 Tbsps clarified butter
- salt
- peppers
Preparation steps
Peel and grate the potatoes. Place the grated potatoes in a clean towel and squeeze the excess water from them. Heat the clarified butter in a pan and add the grated potatoes. Season with salt and pepper and cook for about 8 minutes on each side, until golden brown.
Rinse the steaks, pat dry, season with salt and pepper and cook in hot oil for about 3-4 minutes on each side. Wrap in aluminum foil to keep warm. Juice one of the oranges into the pan and stir int he heavy cream and orange liqueur.
Cut the remaining orange into segments. Slice the beef into medallions and transfer to plates. Spoon the sauce over the beef, and place the orange segments and hashbrowns on the side. Just before serving, top with beef medallions with a dollop of butter.
