Roast Beef Fillet
Nutritional values
(Percentage of daily recommendation)
| Calorie | 781 cal. | (37 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,098 mg | (27 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 33.7 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 800 grams Beef fillet
- 100 grams Bacon
- 100 grams carrots
- 100 grams Celery root
- 100 grams Parsnips
- 1 onion
- 100 grams butter
- 1 bay leaf
- ½ tsp peppercorns
- 1 Tbsp Caper
- 1 tsp Lemon peel
- salt
- 1 Tbsp White vinegar
- 1 Tbsp Madeira Wine
- 125 milliliters Beef broth
- 150 grams Crème fraiche
- 1 Tbsp Pastry flour
Preparation steps
Trim beef and rinse, pat dry well. Cut bacon into strips and stick bacon into meat. Rinse and peel vegetables as needed, cut into slices. Peel onion and chop coarsely. Heat butter in a pan and cool slightly.
Layer half of vegetables and onion in a roasting pan, top with meat and spread with remaining vegetables. Add bay leaf, peppercorns, capers and lemon zest to the pan, brush with melted butter and let rest overnight.
Season vegetables with salt and add vinegar, Madeira and broth to the pan. Roast in preheated oven at 200°C (approximately 400°F) for about 45 minutes, basting meat with cooking juices often.
Remove meat, bay leaf and peppercorns from the pan. Strain vegetables with cooking juices through a sieve. Add creme fraiche and flour to the sauce. Heat through and pour sauce over meat.
If desired, serve beef with potato dumplings and cranberry serve.
