Roast Beef Tenderloin with Potato Croquettes
This dish is rich in powerful protein from the beef tenderloin.
Pair this dish with a simple side salad like our traditional Caesar.
(Percentage of daily recommendation)
|Calorie||737 kcal||(35 %)|
|Protein||40 g||(41 %)|
|Fat||35 g||(30 %)|
|Carbohydrates||61 g||(41 %)|
|Sugar added||0 g||(0 %)|
|Roughage||9.5 g||(32 %)|
|Vitamin A||0.4 mg||(50 %)|
|Vitamin D||1.7 μg||(9 %)|
|Vitamin E||12.7 mg||(106 %)|
|Vitamin B₁||0.4 mg||(40 %)|
|Vitamin B₂||0.3 mg||(27 %)|
|Niacin||15.3 mg||(128 %)|
|Vitamin B₆||0.9 mg||(64 %)|
|Folate||92 μg||(31 %)|
|Pantothenic acid||2.6 mg||(43 %)|
|Biotin||22 μg||(49 %)|
|Vitamin B₁₂||2.6 μg||(87 %)|
|Vitamin C||47 mg||(49 %)|
|Potassium||1,274 mg||(32 %)|
|Calcium||120 mg||(12 %)|
|Magnesium||130 mg||(43 %)|
|Iron||6.3 mg||(42 %)|
|Iodine||14 μg||(7 %)|
|Zinc||7 mg||(88 %)|
|Saturated fatty acids||8.5 g|
|Uric acid||200 mg|
- 700 grams starchy potatoes
- 2 large onions
- 50 grams smoked Pancetta (sliced)
- 1 teaspoon dried marjoram
- 4 tart Apple (such as Granny Smith)
- 2 tablespoons lemon juice
- 4 eggs
- 80 grams ground almonds
- 130 grams Pastry flour (plus more for working surface)
- 300 grams Savoy cabbage
- 600 grams Beef fillet (From the middle section)
- 1 tablespoon butter (15 grams)
- 150 milliliters dry Red wine
- ground allspice
- ground cinnamon
- 1 generous pinch ground Cardamom
- 1 generous pinch ground cloves
- 400 milliliters Beef stock (from a jar)
- 80 grams slivered almonds
- 100 grams breadcrumbs
- 1 teaspoon medium hot Mustard
- 1 tablespoon Cultured butter (15 grams, cold)
Peel potatoes, rinse and halve. Cook in salted water for 25-30 minutes.
Rinse parsley, shake dry and chop. Peel and chop onions. Cut bacon into cubes. Heat pan and cook bacon until golden brown. Add onions and marjoram and saute on medium heat for a few minutes. Rinse and quarter apples, core and slice 2 apples, dice remaining apples. Drizzle apples with lemon juice. Mix apple cubes with bacon, onions, 1 egg, parsley and ground almonds.
Separate 2 eggs ( use egg whites otherwise). Drain potatoes, evaporate slightly and press through the ricer. Mix with 30 grams (approximately 1 ounce) of flour and egg yolks, season with salt, pepper and freshly grated nutmeg. Roll out into 2 cm (approximately 1 inch) rolls, cover and refrigerate.
Rinse cabbage and cut into bite-sized pieces. Rinse beef fillet under cold water, pat dry, season with salt and pepper.
Heat butter in an ovenproof pan. Sear meat on all sides on high heat. Deglaze pan wirth red wine. Spread apple and bacon mixture on top of meat, add apple slices, cabbage and spices to the pan. Bake in preheated oven at 120°C (fan 100°C; gas mark 1-2) (approximately 250°F) for about 40-50 minutes, gradually add 300 ml of broth (approximately 1 1/4 cup).
Chop flaked almonds coarsely, mix with breadcrumbs. Separate remaining eggs (use egg whites otherwise). Cut potatoes into pieces and flatten to about 4 cm (approximately 1 1/2 inch) patties. Coat with remaining flour, dip into beaten egg yolks, roll in almond and breadcrumbs mixture. Place on a lined with parchment paper baking sheet.
Remove roast from the oven and keep warm. Bake potato croquettes in preheated oven at 180°C (approximately 350°F) for about 20 minutes or until golden.
Remove meat from the pan and deglaze pan with remaining broth, simmer briefly. Add mustard and cultured butter, whisk well.
Cut tenderloin into slices, arrange with apples and cabbage on plates, drizzle with sauce. Serve accompanied by potato croquettes and remaining sauce.