Poached Fillet of Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 77.9 μg | (130 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,689 mg | (42 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 361 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 medium-sized carrots
- 300 grams Celery root
- 1 stalk Leeks
- 4 Juniper berries
- 1 tsp peppercorns
- 1 bay leaf
- 1 sprig parsley
- 4 filets mignon (each 160 grams)
- salt
- freshly ground peppers
Preparation steps
Peel the carrots and celery root. Halve the leeks lengthwise and rinse well. Cut half of each of the three vegetables into 1-1.5 cm (approximately 1.2-3/4-inch) pieces and the other half cut into julienne.
Bring a large wide pan of water to a boil. Crush the juniper berries with the flat side of a knife and spoon into a spice bag along with the peppercorns and bay leaf and close tightly. Add the vegetables, the spice bag and the parsley to the pan and simmer over low heat for 10-15 minutes.
Meanwhile, tie the steaks with kitchen twine so they keep their shape while cooking. Leave an overhang on the string and tie it to metal spoon that is slightly larger than the diameter of the pot. The steaks should hang horizontally side by side on the metal spoon.
With a skimmer, remove the vegetables, parsley and spice bag from the broth and stir in the julienne vegetables. Reduce the heat and place the meat, suspended on the spoon into the simmering broth. Simmer the meat at 80°C (approximately 175°F) for 15-20 minutes (depending on the thickness of the meat and the desired degree of doneness).
Remove the meat from the broth and remove the kitchen twine. With a slotted spoon, lift the julienne vegetables from the broth and spoon into deep plates. Place the steaks on top and pour a little hot broth over it. Season with salt and pepper and serve.
