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Grilled Fillet with Soft Cheese Potatoes

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Grilled Fillet with Soft Cheese Potatoes
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
635
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie635 kcal(30 %)
Protein43.46 g(44 %)
Fat22.67 g(20 %)
Carbohydrates73.07 g(49 %)
Sugar added0 g(0 %)
Roughage10.41 g(35 %)
Vitamin A1,575.54 mg(196,943 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.28 mg(2 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.31 mg(28 %)
Niacin9.27 mg(77 %)
Vitamin B₆0.77 mg(55 %)
Folate101.18 μg(34 %)
Pantothenic acid0.54 mg(9 %)
Biotin0.58 μg(1 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C105.73 mg(111 %)
Potassium2,239.7 mg(56 %)
Calcium280.58 mg(28 %)
Magnesium105.11 mg(35 %)
Iron5.91 mg(39 %)
Iodine7.02 μg(4 %)
Zinc1.4 mg(18 %)
Saturated fatty acids8.25 g
Cholesterol93.61 mg
Author of this recipe:

Ingredients

for
2
Ingredients
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

Preparation steps

1.
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.
2.
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.
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.