Fillet Steak with Pear and Hollersoße
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,131 cal. | (54 %) | ||
| Protein | 46.39 g | (47 %) | ||
| Fat | 18.43 g | (16 %) | ||
| Carbohydrates | 182.45 g | (122 %) | ||
| Sugar added | 126.19 g | (505 %) | ||
| Roughage | 12.68 g | (42 %) |
| Vitamin A | 70.65 mg | (8,831 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.56 mg | (51 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 29.64 μg | (10 %) | ||
| Pantothenic acid | 0.97 mg | (16 %) | ||
| Biotin | 1.71 μg | (4 %) | ||
| Vitamin B₁₂ | 4.44 μg | (148 %) | ||
| Vitamin C | 61.21 mg | (64 %) | ||
| Potassium | 977.96 mg | (24 %) | ||
| Calcium | 102.86 mg | (10 %) | ||
| Magnesium | 57.32 mg | (19 %) | ||
| Iron | 6.89 mg | (46 %) | ||
| Zinc | 10.66 mg | (133 %) | ||
| Saturated fatty acids | 5.97 g | |||
| Cholesterol | 136.04 mg |
Ingredients
- Ingredients
- 300 grams Elderberry
- 1 shallot
- 3 lemons
- 4 Pear
- 500 grams sugar
- 1 l water
- 250 milliliters Marsala wine (dry)
- 600 grams Beef fillet
- salt
- freshly ground peppers
- 1 Tbsp Canola oil
- 1 tsp butter
- 5 Tbsps Red wine
- 1 Tbsp balsamic vinegar
- 1 tsp honey
- 4 thyme (for garnish)
Preparation steps
Preheat the convection oven to 100°C (approximately 200°F).
Rinse the elderberries, shake dry and strip from the stem. Peel the shallot and finely chop. Squeeze the juice from the lemons.
Rinse the pears, peel (leaving the stem on) and drizzle with lemon juice. Bring 1 liter of water to a boil in a pot, add sugar, the Marsala and the remaining lemon juice. Once the water starts to boil, place the pears in the liquid and simmer for 10-15 minutes. Carefully remove the pears with a slotted spoon, drain, arrange in a bowl and keep warm in the oven.
Rinse the meat, pat dry and season with salt and pepper. Heat the oil in a pan and brown the meat for 2-4 minutes (depending on preference). Remove from the pan, wrap in aluminum foil and place in the oven for about 10 minutes.
Sauté the shallot with 1 teaspoon butter in the pan with the drippings. Add the berries and deglaze with a dash of red wine. Let simmer for 10 minutes. Pour the sauce through a sieve and season with balsamic vinegar and honey. Remove the fillets from the oven and add the juice from the meat to the elderberry sauce. Place the steak and pears on a plate and surround with elderberry sauce. Garnish with thyme and serve sprinkled with freshly ground pepper.
