Poached Fillet of Beef

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Poached Fillet of Beef
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
266
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie266 kcal(13 %)
Protein27.78 g(28 %)
Fat8.44 g(7 %)
Carbohydrates19.31 g(13 %)
Sugar added0 g(0 %)
Roughage4.06 g(14 %)
Vitamin A1,397.55 mg(174,694 %)
Vitamin D0 μg(0 %)
Vitamin E0.85 mg(7 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.18 mg(16 %)
Niacin11.92 mg(99 %)
Vitamin B₆0.86 mg(61 %)
Folate35.36 μg(12 %)
Pantothenic acid1.04 mg(17 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂1.36 μg(45 %)
Vitamin C15.57 mg(16 %)
Potassium659.19 mg(16 %)
Calcium113.34 mg(11 %)
Magnesium47.44 mg(16 %)
Iron3.5 mg(23 %)
Zinc4.96 mg(62 %)
Saturated fatty acids3.06 g
Cholesterol74.84 mg

Ingredients

for
4
Ingredients
4 medium-sized carrots
300 grams Celery root
1 stalk Leeks
4 Juniper berries
1 teaspoon peppercorns
1 bay leaf
1 sprig parsley
4 filets mignon (each 160 grams)
salt
freshly ground peppers
How healthy are the main ingredients?
LeekparsleycarrotJuniper berriessalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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).

5.

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.