Stuffed Beef Tenderloin

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Stuffed Beef Tenderloin
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
913
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie913 kcal(43 %)
Protein58.07 g(59 %)
Fat54.93 g(47 %)
Carbohydrates22.14 g(15 %)
Sugar added0 g(0 %)
Roughage3.19 g(11 %)
Vitamin A519.28 mg(64,910 %)
Vitamin D0.38 μg(2 %)
Vitamin E1.29 mg(11 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.55 mg(50 %)
Niacin19.92 mg(166 %)
Vitamin B₆1.12 mg(80 %)
Folate45.23 μg(15 %)
Pantothenic acid1.11 mg(19 %)
Biotin5.2 μg(12 %)
Vitamin B₁₂5.2 μg(173 %)
Vitamin C23.36 mg(25 %)
Potassium1,134.06 mg(28 %)
Calcium247.63 mg(25 %)
Magnesium69.72 mg(23 %)
Iron6.91 mg(46 %)
Iodine0.15 μg(0 %)
Zinc11.83 mg(148 %)
Saturated fatty acids17.64 g
Cholesterol184.87 mg

Ingredients

for
4
Ingredients
600 grams Beef fillet
80 grams button Mushroom
1 carrot
2 scallions
2 stalks Celery
2 sprigs rosemary
1 garlic clove (chopped)
6 Tbsps olive oil
1 Mozzarella
150 grams Veal sausage
200 grams Pearl onion
4 tomatoes
1 bay leaf
½ l Red wine
1 Tbsp Starch (optional)
salt
freshly ground peppers
How healthy are the main ingredients?
Celeryolive oilrosemarycarrotgarlic cloveMozzarella

Preparation steps

1.

Wipe the mushrooms with a damp cloth and dice. Peel the carrot and dice. Trim the scallions and celery, rinse and dice. Pluck the needles from 1 rosemary sprig and chop finely. Sauté the vegetables in 2 tablespoons oil until softened, add the garlic and rosemary and sauté until fragrant. Remove from the heat.

2.

Rinse the beef and pat dry. Using a sharp knife, cut along the top third of the tenderloin, pulling back the meat and unrolling, until the entire piece of meat is flat. Flatten slightly to an even thickness using a meat mallet.

3.

Cut the mozzarella into small cubes and mix with the vegetables and sausage meat. Season the meat with salt and pepper, spread the filling over the meat, roll up and secure with butcher's twine. Season with salt and pepper and sear in the remaining oil on all sides. Deglaze the pan with wine. Peel the onions. Rinse the tomatoes, cut into quarters and remove the stalk. Add to the pan along with the onions, bay leaves and remaining rosemary. Cover and simmer over low heat for about 1 hour 15 minutes. Strain the sauce and thicken with a cornstarch slurry, if desired. Season with salt and pepper. Remove the butcher's twine from the roulade, slice and serve with the sauce.