Beefsteak in herbs

  • 20/12/2004
  • Moderate difficulty
  • 4 – 6
  • 60 min

Fillet mignon is the best part of beef. But it also demands special preparation: the exact amount and type of herbs and spices used, and just the right preparation technique. Follow this recipe, enriched with Mediterranean herbs, and we believe success is guaranteed.

Ingredients 4 – 6 

  • 1 beef fillet mignon (800g – 1kg)
  • 1 teaspoon Vegeta
  • 50 g Dijon mustard
  • 3 tablespoons olive oil
  • Seasoning:
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped rosemary
  • 1 tablespoon chopped chives
  • ½ tablespoon dry thyme
  • 1 clove crushed garlic

Preparation

  1. 1.
    Clean the beef fillet from any veins, rub with Vegeta and smear with mustard.
  2. 2.
    In hot oil, brown each side of the beef for 3 minutes.
  3. 3.
    Place the browned beef in an oven proof dish, sprinkle with a combination of herbs and garlic and roast in a preheated oven at 170°C for about 20-30 minutes.

Serving

Serve with vegetables cooked in butter.

Advice

Cleaned beef, covered in oil can be kept in the fridge for a few days.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 269 / 1.124 - -
Fat g 12,99 - -
Carbohydrates g 0,78 - -
Dietary fibre g 0,30 - -
Protein g 35,56 - -
Salt g 1,29 0 0
Vitamin A μg 70,00 2 1
Vitamin D μg 20,00 10 10
Vitamin C mg 2,89 4 3
Niacin mg 14,83 106 74
Potassium mg 629,59 17 17
Phosphorous mg 389,46 49 49
Magnesium mg 44,39 15 11

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)