Spice-Crusted Beef Tenderloin with Beet Chips and Sautéed Beets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,825 cal. | (135 %) | ||
| Protein | 69.21 g | (71 %) | ||
| Fat | 282.12 g | (243 %) | ||
| Carbohydrates | 30.48 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.47 g | (38 %) |
| Vitamin A | 1,511.01 mg | (188,876 %) | ||
| Vitamin D | 0.24 μg | (1 %) | ||
| Vitamin E | 39.02 mg | (325 %) | ||
| Vitamin B₁ | 0.42 mg | (42 %) | ||
| Vitamin B₂ | 0.97 mg | (88 %) | ||
| Niacin | 26.48 mg | (221 %) | ||
| Vitamin B₆ | 1.63 mg | (116 %) | ||
| Folate | 515.35 μg | (172 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 1.57 μg | (3 %) | ||
| Vitamin B₁₂ | 5.93 μg | (198 %) | ||
| Vitamin C | 57.82 mg | (61 %) | ||
| Potassium | 2,260.84 mg | (57 %) | ||
| Calcium | 268.32 mg | (27 %) | ||
| Magnesium | 246.33 mg | (82 %) | ||
| Iron | 12.87 mg | (86 %) | ||
| Iodine | 4.95 μg | (2 %) | ||
| Zinc | 15.85 mg | (198 %) | ||
| Saturated fatty acids | 48.79 g | |||
| Cholesterol | 206.32 mg |
Ingredients
- 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
Preparation steps
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.
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.
Combine the spices on a flat plate and roll the beef in the spices before serving, pressing to adhere.
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.
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.
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.
