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Grilled Fillet with Soft Cheese Potatoes

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Grilled Fillet with Soft Cheese Potatoes
635
calories
Calories
0
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easy
Difficulty
45 min.
Preparation
Nutritions
Fat22.67 g
Saturated Fat Acids8.25 g
Protein43.46 g
Roughage10.41 g
Sugar added0 g
Calorie635
1 serving contains
Calories635
Protein/g43.46
Fat/g22.67
Saturated fatty acids/g8.25
Carbohydrates/g73.07
Added sugar/g0
Roughage/g10.41
Cholesterol/mg93.61
Vitamin A/mg1,575.54
Vitamin D/μg0.4
Vitamin E/mg0.28
Vitamin B₁/mg0.35
Vitamin B₂/mg0.31
Niacin/mg9.27
Vitamin B₆/mg0.77
Folate/μg101.18
Pantothenic acid/mg0.54
Biotin/μg0.58
Vitamin B₁₂/μg0.14
Vitamin C/mg105.73
Potassium/mg2,239.7
Calcium/mg280.58
Magnesium/mg105.11
Iron/mg5.91
Iodine/μg7.02
Zinc/mg1.4

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 2 servings
4 cups
medium potatoes
1
2
2
small zucchini
Dill (and chives)
cup
4 tablespoons
freshly ground peppers
1 tablespoon
1 tablespoon
2
beef tenderloin (about 180 g each)
½ bunch
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Preparation steps

Step 1/3
Scrub the potatoes thoroughly and cook in boiling water for 15 to 20 minutes. Peel and finely chop the shallot. Peel the carrots. Wash and trim the courgettes. Cut the vegetables into thin strips. Wash, dry and chop the herbs.
Step 2/3
Mix the quark with the milk and herbs. Season with salt and pepper. Heat the oil and sweat the shallot, carrots and courgettes over a medium heat for about 3 minutes. Season with lime juice, salt, pepper and nutmeg.
Step 3/3
Cook the steaks in a grill pan or on the barbecue for about 3 - 5 minutes each side, according to thickness and preference. Season with salt and pepper. Drain the potatoes, leave to dry and make a lengthwise cut in each potato. Top with quark and serve on plates with the steaks, the vegetables and sorrel, cut into thin strips or chopped.

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