Roast Beef Fillet and Hollandaise with Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 186.7 μg | (311 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 980 mg | (25 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 27.6 g | |||
| Uric acid | 271 mg | |||
| Cholesterol | 386 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the fillet
- 1 kilogram Beef fillet (ready to cook)
- salt (and)
- freshly ground peppers
- 2 Tbsps vegetable oil
- For the topping
- 4 slices day-old Toast
- 2 Tbsps finely chopped Fresh herbs (such as thyme and parsley)
- 1 egg yolk
- 2 Tbsps olive oil
- For the vegetables
- 600 grams Broccoli
- 250 grams Cherry tomatoes
- 3 Tbsps butter
- For the herb hollandaise
- 200 grams butter
- 3 egg yolks
- 2 Tbsps dry white wine
- 1 Tbsp lemon juice
- cayenne pepper
- 2 Tbsps finely chopped Fresh herbs (such as tarragon and chervil)
Preparation steps
Preheat the convection oven to 160°C (approximately 325°F). Rinse the meat, pat dry, trim and season with salt and pepper. In a pan with hot oil, brown all sides.
For the topping, remove the crust from the bread and cut into very small cubes. Mix with the herbs, egg yolk and the oil. Apply to fillet, press into the surface and place on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes.
For the vegetables, rinse the broccoli and blanch in boiling salted water for about 4 minutes until al dente. Rinse in cold water and drain. Rinse and halve the tomatoes. Swirl in a pan with melted butter and season with salt.
For the Hollandaise, melt the butter in a pot. Beat the egg yolks and the white wine in a bowl over a hot water bath until creamy, remove from the heat and add the melted butter gradually. Continue stirring until the sauce has thickened.
Season the hollandaise sauce with lemon juice, salt and cayenne pepper, then mix in the herbs. Remove the meat from the oven and let it rest briefly. Cut into slices and serve with the vegetables and sauce.
