Stuffed Beef Fillet with Mustard Sauce, Beans and Red Potatoes

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Stuffed Beef Fillet with Mustard Sauce, Beans and Red Potatoes
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
880
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie880 cal.(42 %)
Protein52 g(53 %)
Fat58 g(50 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.6 μg(3 %)
Vitamin E8.1 mg(68 %)
Vitamin K50.3 μg(84 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin23.7 mg(198 %)
Vitamin B₆1.6 mg(114 %)
Folate108 μg(36 %)
Pantothenic acid3.5 mg(58 %)
Biotin22.6 μg(50 %)
Vitamin B₁₂4.3 μg(143 %)
Vitamin C51 mg(54 %)
Potassium1,730 mg(43 %)
Calcium178 mg(18 %)
Magnesium142 mg(47 %)
Iron7.9 mg(53 %)
Iodine14 μg(7 %)
Zinc10.3 mg(129 %)
Saturated fatty acids24 g
Uric acid297 mg
Cholesterol159 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
4 slices Beef fillet (300 grams, from the middle section)
salt
freshly ground peppers
1 onion
6 Tbsps grained Mustard
2 paprika (yellow and red)
1 carrot
100 grams Bacon
vegetable oil
thyme
parsley
100 milliliters white wine
200 milliliters Whipped cream
1 generous pinch Saffron
400 grams Beans
1 sprig Savory
6 medium red potatoes
How healthy are the main ingredients?
Whipped creamMustardsaltonioncarrotthyme

Preparation steps

1.

Cut a pocket in each slice of beef filet with a sharp knife. Season with salt and pepper. Peel onion and cut into small cubes. Rinse bell peppers, trim, cut in half, remove seeds and cut into cubes. Peel carrot and dice. Cut bacon into pieces. Mix everything with 2 tablespoons mustard and stuff into the pockets. Tie with kitchen twine. Brown in hot oil over high heat. Deglaze with wine, pour into a roasting pan, cover with aluminum foil and roast for about 20 to 30 minutes in the preheated oven at 120°C (approximately 250°F).

2.

Scrub the potatoes, cut into pieces and cook in plenty of salted water. Trim beans and steam with the savory over a pot of boiling water for 15-20 minutes. Discard savory sprig. Rinse thyme and parsley, shake dry and chop finely. Drain potatoes and swirl in butter with the herbs. Remove beef from the roasting pan. Stir mustard, saffron and cream into the pan drippings and bring to a boil. Season to taste. Remove twine from the meat, arrange with beans and potatoes on warmed plates, garnish with mustard sauce and serve.

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