Roast Fillet of Beef with Parsley Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 32.9 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,312 mg | (33 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 10 small shallots
- 600 grams Beef fillet (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 500 grams starchy potatoes
- 1 tsp Tomato paste
- 150 milliliters dry Red wine
- 250 milliliters Beef stock
- 1 bunch parsley
- 120 milliliters lukewarm milk
- 30 grams butter
- Nutmeg
Preparation steps
Peel shallots and halve, if necessary. Rinse meat, pat dry, trim and season with salt and pepper. Heat oil in a pan and sear meat on all sides on high heat.
Bake in preheated oven at 120°C (approximately 250°F) for about 20-25 minutes. Peel and rinse potatoes, cook in boiling salted water until tender. Saute shallots in meat drippings and add tomato paste, saute briefly and deglaze pan with red wine. Add stock and season with salt, simmer until it thickens and season with pepper.
Rinse parsley, shake dry and puree leaves in a blender. Drain potatoes, let evaporate and press through a potato ricer. Combine with milk, butter and parsley, process into a smooth puree. Season with salt, pepper and nutmeg.
Remove beef from oven, let rest briefly and cut into slices. Using round metal rings (6 cm in diameter) (approximately 2 1/2 inch) , arrange potato puree on plates, carefully remove rings and top puree with beef slices. Arrange shallots around and drizzle with red wine sauce, serve immediately.
