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🍽️ Beef Fillet with Herb Crust
466 kcal · 30 min · 4 servings
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Ingredients
- 250 g bulbs fresh Red Beet (2 bulbs fresh Red Beet)
- 1 tsp Cumin
- Salt
- 1 tsp Fennel seeds
- 1 tsp Coriander seeds
- 400 g Beef Fillet (from the middle)
- 1 tbsp Olive oil
- 2 Shallots
- 20 g Butter
- 100 ml White wine (or broth)
- Pepper
- 0.5 Lemon
- 1 bunch Chives
Instructions
- 1. Wash the beetroot thoroughly.
- 2. Place the beetroot in a pot.
- 3. Cover with cold water.
- 4. Add cumin seeds and a pinch of salt.
- 5. Cook the beetroot covered on low heat for 50 to 60 minutes.
- 6. Lightly toast fennel and coriander seeds in a dry pan.
- 7. Wait until the spices are fragrant and slightly smoking.
- 8. Coarsely crush the spices in a mortar.
- 9. Rinse the beef fillet.
- 10. Pat the meat dry.
- 11. Lightly salt the fillet.
- 12. Press the meat all over into the ground spices.
- 13. Heat oil in a pan.
- 14. Sear the fillet on all sides briefly on high heat.
- 15. Place the meat on a baking sheet.
- 16. Preheat the oven to 100 degrees Celsius.
- 17. Cook the fillet in the oven on the middle rack for 40 to 45 minutes.
- 18. Drain the cooked beetroot.
- 19. Let the beetroot cool down.
- 20. Peel the skin off the beetroot.
- 21. Cut the beetroot into batons.
- 22. Set the beetroot batons aside.
- 23. Peel the shallots.
- 24. Cut the shallots into thin strips.
- 25. Heat butter in a pot.
- 26. Sauté the shallot strips until translucent on medium heat.
- 27. Pour in white wine or broth.
- 28. Bring the liquid to a boil.
- 29. Add the beetroot batons.
- 30. Warm the beetroot.
- 31. Squeeze juice from a lemon.
- 32. Season the beetroot with salt, pepper, and lemon juice.
- 33. Wash the chives.
- 34. Shake the chives dry.
- 35. Cut the chives into fine rings.
- 36. Roll the cooked fillet in the chive rings.
- 37. Cut the fillet in half crosswise.
- 38. Serve the fillet with the beetroot.
Nutrition per serving
- kcal: 466
- Protein: 62 g · Fett/Fat: 18 g · Carbs: 10 g