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Mignon with Creamed Veg and Onions

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Mignon with Creamed Veg and Onions
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
632
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie632 kcal(30 %)
Protein42.65 g(44 %)
Fat40.8 g(35 %)
Carbohydrates28.18 g(19 %)
Sugar added0 g(0 %)
Roughage4.17 g(14 %)
Vitamin A184.31 mg(23,039 %)
Vitamin D0.61 μg(3 %)
Vitamin E0.84 mg(7 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.73 mg(66 %)
Niacin14.91 mg(124 %)
Vitamin B₆0.96 mg(69 %)
Folate41.93 μg(14 %)
Pantothenic acid0.62 mg(10 %)
Biotin3.04 μg(7 %)
Vitamin B₁₂4.46 μg(149 %)
Vitamin C23.29 mg(25 %)
Potassium1,204.66 mg(30 %)
Calcium103.57 mg(10 %)
Magnesium75.81 mg(25 %)
Iron6 mg(40 %)
Iodine6 μg(3 %)
Zinc14.91 mg(186 %)
Saturated fatty acids15.81 g
Cholesterol154.94 mg
Author of this recipe:

Ingredients

for
4
For the celeriac puree
2 ⅔ cups
Celeriac (peeled and diced)
1.333 cups
floury potatoes (peeled and diced)
½ cup
hot cream (at least 30% fat)
2 tablespoons
fresh Basil (chopped)
2 tablespoons
Plus
4
fillet Steak (approx. 160 g each)
4 tablespoons
2
onions (cut into strips)
1 dash
3 tablespoons

Preparation steps

1.
To make the puree cook the celeriac and the potatoes in boiling, salted water for about 20 minutes.
2.
Heat the oven to 100°C (80°C in a fan oven), 200°F, gas 1.
3.
Season the meat with salt and ground black pepper and fry in 2 tbsp hot oil on both sides. Place on an oven rack (with a tray underneath to collect the fat) and roast gently for 6-10 minutes.
4.
Fry the onions in the meat juices with the remaining oil until golden brown. Deglaze with the red wine, add a little water and season with the vinegar, salt, and ground black pepper.
5.
Drain the vegetables and leave to cool a little. Add the cream, basil and the butter and mash into a smooth puree. Season with salt and nutmeg. Arrange on plates with the steaks and the onions.