Poached Beef Fillet with Vegetables

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Poached Beef Fillet with Vegetables
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
323
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie323 cal.(15 %)
Protein47 g(48 %)
Fat9 g(8 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage7.2 g(24 %)
Vitamin A2 mg(250 %)
Vitamin D0 μg(0 %)
Vitamin E3.1 mg(26 %)
Vitamin K71.3 μg(119 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin20.1 mg(168 %)
Vitamin B₆1.4 mg(100 %)
Folate151 μg(50 %)
Pantothenic acid3 mg(50 %)
Biotin17.8 μg(40 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C39 mg(41 %)
Potassium1,465 mg(37 %)
Calcium122 mg(12 %)
Magnesium85 mg(28 %)
Iron6.5 mg(43 %)
Iodine12 μg(6 %)
Zinc9.8 mg(123 %)
Saturated fatty acids3.6 g
Uric acid333 mg
Cholesterol102 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
4 carrots
2 stalks Celery
½ stalk Leeks
100 grams Snow peas
4 stalks white Asparagus
4 stalks green Asparagus
3 scallions
salt
4 sprigs parsley
800 grams Beef fillet (ready to cook)
freshly ground peppers
2 Tbsps scallions
How healthy are the main ingredients?
LeekCelerySnow peaparsleycarrotsalt

Preparation steps

1.

Rinse the carrots, celery and leek, trim and peel, and chop half of the carrots, celery and leek coarsly. Cut the remaining carrots, celery and leek diagonally into slices.

Rinse, trim and halve the snow peas diagonally. Peel the white asparagus, peel of the green asparagus only up to lower third, trim the woody ends, and cut the rods diagonally. Rinse the scallions, trim and cut into halves lengthwise or cut into quarters.

2.

Put the diced vegetables in a large pot of salted water. Add the parsley, blanch for about 10 minutes and remove the vegetables with a skimmer from the broth.

Rinse the beef fillet, pat dry, put into the vegetable broth along with the coarsly chopped carrots, leek and celery, and poach covered at about 80°C (approximately 175°F) for about 20 minutes.

3.

Take out the cooked beef fillet and vegetables from the broth, let rest for a few minutes and mix ​​with the sliced carrots, leek and celery. Season with salt and pepper and drizzle with a little broth. Serve with chopped chives sprinkled.

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