Spice-Crusted Beef Tenderloin with Beet Chips and Sautéed Beets

0
Average: 0 (0 votes)
(0 votes)
Spice-Crusted Beef Tenderloin with Beet Chips and Sautéed Beets
share Share
print
bookmark_border Copy URL
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
2825
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,825 cal.(135 %)
Protein69.21 g(71 %)
Fat282.12 g(243 %)
Carbohydrates30.48 g(20 %)
Sugar added0 g(0 %)
Roughage11.47 g(38 %)
Vitamin A1,511.01 mg(188,876 %)
Vitamin D0.24 μg(1 %)
Vitamin E39.02 mg(325 %)
Vitamin B₁0.42 mg(42 %)
Vitamin B₂0.97 mg(88 %)
Niacin26.48 mg(221 %)
Vitamin B₆1.63 mg(116 %)
Folate515.35 μg(172 %)
Pantothenic acid1.5 mg(25 %)
Biotin1.57 μg(3 %)
Vitamin B₁₂5.93 μg(198 %)
Vitamin C57.82 mg(61 %)
Potassium2,260.84 mg(57 %)
Calcium268.32 mg(27 %)
Magnesium246.33 mg(82 %)
Iron12.87 mg(86 %)
Iodine4.95 μg(2 %)
Zinc15.85 mg(198 %)
Saturated fatty acids48.79 g
Cholesterol206.32 mg

Ingredients

for
4
For the spinach
600 grams Spinach
2 Tbsps lemon juice
salt
freshly ground peppers
1 garlic clove
2 Tbsps olive oil
For the beets
500 grams cooked Beets
1 onion
salt
freshly ground peppers
2 Tbsps vegetable oil
2 Tbsps sour Whipped cream
200 grams shredded Beets
Corn oil (for deep-frying)
salt
For the beef
800 grams center cut Beef fillet
salt
freshly ground peppers
2 Tbsps clarified butter
5 Tbsps Mustard seed
3 Tbsps Coriander
How healthy are the main ingredients?
Spinacholive oilWhipped creamsaltgarlic cloveonion

Preparation steps

1.

For the beet chips: Heat the oil in a deep-fryer or saucepan to 180°C (approximately 350°F). Thinly slice the cooked beets and working in batches fry briefly until crispy. Drain on paper towels and sprinkle with salt.

2.

For the beef: Preheat the oven to 180°C (approximately 350°F). Season the beef with salt and pepper. Heat the clarified butter in a roasting pan or ovenproof skillet, sear the meat all over and transfer to the oven. Roast 30 minutes. Turn off the oven and let rest 10 minutes in the turned off oven.

3.

Combine the spices on a flat plate and roll the beef in the spices before serving, pressing to adhere.

4.

For the spinach: Rinse the spinach and spin dry. Peel the garlic and finely chop. Heat the oil in a large skillet, add the garlic and saute briefly. Add the spinach and saute, stirring until wilted. Add the lemon juice, season with salt and pepper.

5.

For the sauteed beets: Peel, halve and cut the onion into strips. Heat the oil in a skillet, add the onions and saute until translucent. Add the shredded beets and saute until tender, about 5 minutes, season with salt and pepper. Add the sour cream and if desired, mash with a potato masher.

6.

To serve, cut the roast into slices. Divide the spinach among warmed plates, arrange the meat and beet chips on top and serve with the sauteed beets.