Filletof Beef with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 996 cal. | (47 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 214.3 μg | (357 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 30.9 mg | (258 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 1,696 mg | (42 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 10.2 mg | (68 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 14.6 mg | (183 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 390 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the meat
- 4 lg slices Beef fillet (à 160 g)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 400 grams small Broccoli
- 4 shallots
- 1 Tbsp butter
- 200 milliliters Veal stock
- 100 milliliters dry white wine
- 2 Tbsps toasted Pine nuts
- 4 Radish
- 1 Tbsp chopped parsley
- parsley (for garnish)
Preparation steps
For the bread dumplings: Cut the bread into pieces, place in a bowl and pour warm milk over.
Heat the butter in a skiilet and cook the shallots until translucent. Stir in the parsley and sauté briefly. Remove from the heat, stir in the eggs and season with salt, pepper and nutmeg. Squeeze the bread to get rid of excess liquid, add to the bowl and mix gently, let stand 30 minutes.
Shape the mixture into small dumplings.
Cook the dumplings in a pot of boiling salted water until the dumplings rise to the surface and are cooked through, about 15 minutes. Drain on paper towels.
For the meat: Heat the butter in a skillet. Season the fillet slices with salt and pepper and saute until lightly browned, 2 - 3 minutes per side. Wrap in foil and keep warm.
Meanwhile peel shallots, cut lengthwise into wedges and cook in the pan the beef cooked in until tender. Add the stock and wine, bring to a boil and cook until reduced by half. Season with salt and pepper and stir in the parsley.
Cook the broccoli in a pot of boiling salted water for 5 minutes. Drain well. Slice the radishes.
Add any accumulated meat juice to the sauce. Arrange fillets with sauce, broccoli and dumplings on plates and garnish with radish slices, pine nuts and parsley.
