Roasted Beef Fillets
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
473
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 59.07 g | (60 %) | ||
| Fat | 24.78 g | (21 %) | ||
| Carbohydrates | 0.13 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.47 mg | (12 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.56 mg | (51 %) | ||
| Niacin | 22.37 mg | (186 %) | ||
| Vitamin B₆ | 1.13 mg | (81 %) | ||
| Folate | 14.03 μg | (5 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 5.92 μg | (197 %) | ||
| Vitamin C | 0.06 mg | (0 %) | ||
| Potassium | 679.55 mg | (17 %) | ||
| Calcium | 29.81 mg | (3 %) | ||
| Magnesium | 42.68 mg | (14 %) | ||
| Iron | 6 mg | (40 %) | ||
| Zinc | 13.71 mg | (171 %) | ||
| Saturated fatty acids | 7.75 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 178 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Beef fillet ready to cook parried (from the middle section)
- Sea salt
- ½ tsp Caraway
- 1 tsp peppercorns
- 2 Tbsps vegetable oil
How healthy are the main ingredients?
CarawayPreparation steps
1.
Preheat the oven to 140°C (approximately 285°F) lower and upper heat.
2.
Rinse the fillets and pat dry. In a mortar with a pestle, finely crush 1 teaspoon salt with the caraway seeds and half the peppercorns. Generously season the meat with this dry rub. Warm the oil in a pan over high heat. Brown the meat on all sides and transfer the meat to a roasting pan with a baking rack. Roast to desired doneness, about 50 minutes (depending on meat thickness) to medium-rare (pink core temperature: 55 to 60°C (approximately 130- to 140°F)).
3.
Remove from the oven and let it rest on the rack for a few minutes. Coarsely grind the remaining peppercorns. Season again with a little salt and the coarsely ground pepper. Serve sliced on a wooden board.
