Roast Beef Tenderloin with Potato Croquettes

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Roast Beef Tenderloin with Potato Croquettes

Roast beef tenderloin with potato croquettes - Hearty tender meat with sweet crust and crisp potatoes make a wonderful combination

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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
737
calories
Calories

Healthy, because

Even smarter

Nutritional values

This dish is rich in powerful protein from the beef tenderloin.

Pair this dish with a simple side salad like our traditional Caesar.

1 serving contains
(Percentage of daily recommendation)
Calorie737 kcal(35 %)
Protein40 g(41 %)
Fat35 g(30 %)
Carbohydrates61 g(41 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.7 μg(9 %)
Vitamin E12.7 mg(106 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin15.3 mg(128 %)
Vitamin B₆0.9 mg(64 %)
Folate92 μg(31 %)
Pantothenic acid2.6 mg(43 %)
Biotin22 μg(49 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C47 mg(49 %)
Potassium1,274 mg(32 %)
Calcium120 mg(12 %)
Magnesium130 mg(43 %)
Iron6.3 mg(42 %)
Iodine14 μg(7 %)
Zinc7 mg(88 %)
Saturated fatty acids8.5 g
Uric acid200 mg
Cholesterol260 mg

Ingredients

for
6
Ingredients
700 grams starchy potatoes
salt
parsley
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)
peppers
Nutmeg
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)
How healthy are the main ingredients?
potatoSavoy cabbagealmondMustardmarjoramsalt

Preparation steps

1.

Peel potatoes, rinse and halve. Cook in salted water for 25-30 minutes.

2.

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.

3.

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.

4.

Rinse cabbage and cut into bite-sized pieces. Rinse beef fillet under cold water, pat dry, season with salt and pepper.

5.

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).

6.

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.

7.

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. 

8.

Remove meat from the pan and deglaze pan with remaining broth, simmer briefly. Add mustard and cultured butter, whisk well. 

9.

Cut tenderloin into slices, arrange with apples and cabbage on  plates, drizzle with sauce. Serve accompanied by potato croquettes and remaining sauce.