Stuffed Beef Fillet with Mustard Sauce, Beans and Red Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 880 cal. | (42 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 50.3 μg | (84 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,730 mg | (43 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 24 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 9 g |
Ingredients
- 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
Preparation steps
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).
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.
