Roasted vegetables with beef fillets
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 68.44 g | (70 %) | ||
| Fat | 37.59 g | (32 %) | ||
| Carbohydrates | 8.78 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.36 g | (5 %) |
| Vitamin A | 30.13 mg | (3,766 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 1.64 mg | (14 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.67 mg | (61 %) | ||
| Niacin | 26.31 mg | (219 %) | ||
| Vitamin B₆ | 1.31 mg | (94 %) | ||
| Folate | 37.83 μg | (13 %) | ||
| Pantothenic acid | 1.49 mg | (25 %) | ||
| Vitamin B₁₂ | 6.72 μg | (224 %) | ||
| Vitamin C | 3.29 mg | (3 %) | ||
| Potassium | 895.94 mg | (22 %) | ||
| Calcium | 36.83 mg | (4 %) | ||
| Magnesium | 65.3 mg | (22 %) | ||
| Iron | 7.06 mg | (47 %) | ||
| Zinc | 15.75 mg | (197 %) | ||
| Saturated fatty acids | 11.49 g | |||
| Cholesterol | 209.48 mg |
Ingredients
- Ingredients
- 4 Beef fillet (each 200 grams)
- 2 Tbsps vegetable oil
- 1 Tbsp butter
- 2 sprigs rosemary
- 2 Corn
- Bell pepper (2 each red and yellow)
- 2 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
Shuck corn, rinse, pat dry and cut each into 4 pieces. Halve bell peppers, remove seeds, rinse and pat dry. Coat a baking sheet with 1 tablespoon olive oil, add vegetables and brush with remaining olive oil. Place in the preheated oven at 175°C (approximately 340°F) and roast for 20 minutes.
Rinse the beef and pat dry. Pluck rosemary from the stems. Season meat with salt and pepper. Heat oil and butter in a frying pan, and fry the steaks over high heat for 1 minute, then turn and fry for 1 more minute. Reduce heat, add rosemary and cook 3 minutes per side. Remove from pan, wrap in aluminum foil and let stand briefly. Arrange vegetables on plates, cut fillets into pieces, and garnish with collected meat juices. Season with freshly ground pepper before serving.