Fillet Steaks with Red Wine Shallot Steaks
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 57 min.
Ready in
Calories:
576
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 12.3 μg | (410 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,108 mg | (28 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams shallots
- 1 garlic clove
- 4 slices Entrecote or fillet steaks, about 3 cm (approximately 1 inch) thick
- 2 Tbsps vegetable oil
- salt
- freshly ground pepper
- 50 grams butter
- 250 milliliters Red wine
- 50 milliliters Port wine
Preparation steps
1.
Preheat the oven to 50°C (approximately 125°F). Peel the shallots and cut into wedges. Peel and mince the garlic.
2.
Pat the steaks dry. Heat the vegetable oil in a large, ovenproof pan and sear the steaks for 2 minutes on each side. Season with salt and pepper. Distribute 25 grams (approximately 2 tablespoons) of butter over the steaks, cover and place in the oven for 18-20 minutes.
3.
Heat the remaining butter in a large pan and sauté the shallots and garlic until softened. Stir in the red and Port wine and bring to a boil.
4.
Remove the steaks from the oven and cut into slices. Plate the sliced steaks, spoon the red wine shallot sauce over the top and serve.
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