Seared Beef Tenderloin
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
643
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 59.08 g | (60 %) | ||
| Fat | 44.5 g | (38 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 51.49 mg | (6,436 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.64 mg | (30 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.57 mg | (52 %) | ||
| Niacin | 22.37 mg | (186 %) | ||
| Vitamin B₆ | 1.13 mg | (81 %) | ||
| Folate | 14.21 μg | (5 %) | ||
| Pantothenic acid | 1.01 mg | (17 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 5.93 μg | (198 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 677.7 mg | (17 %) | ||
| Calcium | 29.7 mg | (3 %) | ||
| Magnesium | 42.14 mg | (14 %) | ||
| Iron | 5.96 mg | (40 %) | ||
| Zinc | 13.71 mg | (171 %) | ||
| Saturated fatty acids | 13.33 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 193.26 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams Beef fillet
- 6 Tbsps vegetable oil
- 2 Tbsps butter
- Sea salt
- freshly ground peppers
Preparation steps
1.
Step 1
2.
Rinse the beef and pat dry. If necessary, remove the tendon with a sharp knife. Cut into 4 equal slices, about 200 grams each.
3.
Step 2
4.
Tie a piece of kitchen twine around each steak so it cooks evenly and retains its shape.
5.
Step 3
6.
Heat the oil in a skillet. Sear the steaks until golden on 1 side. Flip with a spatula and sear until golden on the other side.
7.
Step 4
8.
Reduce heat. Add the butter.
9.
Step 5
10.
Cook the beef to the desired doneness, about 2-3 minutes. The less the meat gives when pressed, the more it is cooked through.
11.
Step 6
12.
Season the beef with salt and pepper to taste. Wrap in aluminum foil. Place in a 100°C (approximately 210°F) oven for 10 minutes. Remove and allow to rest so that the juices remain in the meat when cut.
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