Beef filet with tomatoes, beans and mushrooms
Nutrition facts: |
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Calories
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Proteins
{{ nutritionFacts.protein * servingSize | roundTo:2 }} g
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Carbs
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Fat
{{ nutritionFacts.fat * servingSize | roundTo:2 }} g
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Ingredients
- {{ ingredientQuantities[0] * servingSize * 100 | roundTo:2 }} g beef filet
- {{ ingredientQuantities[1] * servingSize * 100 | roundTo:2 }} g crushed tomatoes, canned
- {{ ingredientQuantities[2] * servingSize * 1 | roundTo:2 }} piece clove of garlic
- {{ ingredientQuantities[3] * servingSize * 100 | roundTo:2 }} ml dry red wine
- {{ ingredientQuantities[4] * servingSize * 100 | roundTo:2 }} g red kidney beans in brine
- {{ ingredientQuantities[5] * servingSize * 100 | roundTo:2 }} g shallot
- {{ ingredientQuantities[6] * servingSize * 100 | roundTo:2 }} g butter
- {{ ingredientQuantities[7] * servingSize * 1 | roundTo:2 }} tablespoon olive oil
- blackpepper, ground
- {{ ingredientQuantities[9] * servingSize * 1 | roundTo:2 }} g sea salt
- {{ ingredientQuantities[10] * servingSize * 100 | roundTo:2 }} g button mushrooms, brown
- basil, fresh
- thyme, fresh
Preparation
Rub the salt, pepper and chopped herbs into the meat and let it rest for about 2 minutes. Heat some oil in a pan and sear the meat on both sides. Transfer it to a baking pan. Add some wine into the meat juice remaining in the pan and reduce it a little. Then add the crushed tomatoes, crushed garlic, salt, pepper and put the mixture over the meat in the pan. Cover the pan well (aluminium foil works best) to prevent a vapour leak. Put in the oven and roast for 45 minutes. In the meantime prepare the side dish. Finely chop the shallot onion and sauté in melted butter until it turns glassy while avoiding burning the butter. Add the chopped button mushrooms and sauté them for a short time. Then add the canned beans with brine and sauté together for a while. Season the mixture with the salt, pepper and chopped fresh herbs and serve with the roast beef.