Roast Beef with Root Vegetables and Béarnaise Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 940 cal. | (45 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,778 mg | (44 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 39.2 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 391 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 2 carrots
- 2 Parsnips
- 4 small Beets
- olive oil
- 2 sprigs rosemary
- salt
- freshly ground peppers
- 750 grams Beef fillet ready to cook parried (center piece)
- For the Béarnaise sauce
- 250 grams butter
- 5 sprigs Tarragon
- 5 sprigs Chervil
- 150 milliliters dry white wine
- 2 Tbsps White vinegar
- 3 peppercorns
- 2 egg yolks
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Peel the carrots, parsley root and beetroot and quarter lengthwise or cut in half. Spread on a baking sheet or in a baking dish and drizzle with 1-2 tablespoons of oil. Top with the rosemary and season with salt and pepper. Bake in the oven for about 15 minutes.
Rinse the meat, pat dry, season on all sides with salt and pepper and cook in 1-2 tablespoons of hot oil in a pan. Add to vegetables and cook together in the oven for about 30 minutes more (longer or shorter depending on the desired degree of doneness). Meanwhile, turn the vegetables and the meat from time to time.
For the Béarnaise sauce, melt the butter and remove from the heat. Rinse the herbs, shake dry and pluck the leaves from the stems. Chop finely. Let the wine with the vinegar, the pressed peppercorns and herb stems boil down in a small pot to approximately 80 ml (approximately 1/3 cup). Put the yolks in a metal bowl and pour the reduction through a sieve into bowl. Season with salt and mix until creamy over a hot water bath. Remove from the heat and add the liquid, lukewarm butter first drop by drop, then stir in a thin stream until the sauce beautifully shines and has the desired creaminess.
Finally, stir in the herbs and season with salt and pepper.
Remove the meat and the vegetables from the oven, let meat rest briefly and cut into slices. Serve with the vegetables on plates. Deglaze the pan with a little water and drizzle onto plates. Serve the Béarnaise sauce separately.
