Photo: Lily Banse
Fillet of beef, mushrooms, marrowbone and red wine sauce
46 ingredients
2 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1457
Calories
88g
Protein
60g
Fat
134g
Carbs
Counts 22 of 24 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g/3½oz beef
- coarse salt
- 200g/9oz dried breadcrumbs
- 1 small bunch fresh parsley
- 1 garlic
- 100ml/4fl oz olive oil
- 3 tbsp plain flour
- 1 free-range egg
- , for deep-frying vegetable oil
- 1kg/2lb 3oz asparagus
- 2 tbsp butter
- 100g/4oz button mushrooms
- 100g/4oz smoked bacon
- drizzle vegetable oil
- 20 baby onions
- salt and freshly ground black pepper
- pinch caster sugar
- 100ml/3½oz vegetable oil
- 2kg/4½lb beef
- 250g/9oz shallots
- 500g/1lb button mushrooms
- 1.4 litres/2½ pints pinot noir wine
- 400ml/14fl oz port
- 1 litre/2 pints chicken stock
- 700ml/1¼ pints veal glace (or reduced veal stock
- 6 sprigs fresh tarragon
- 8 sprigs fresh thyme
- 10 black peppercorns
- 100ml/3½fl oz double cream
- 100g/3½oz unsalted butter
- 300g/11oz sliced shallots
- 1 sprig fresh thyme
- salt and freshly ground black pepper
- 250g/9oz garlic
- 200g/7oz shallot
- 25ml/1fl oz reduced cream (heat 75ml/3fl oz double cream
- 75g/3oz horseradish
- 25g/1oz garlic
- 25g/1oz wholegrain mustard
- 2g/¼oz fresh tarragon
- salt and freshly ground black pepper
- 4 x 180g/6oz pieces beef
- salt and freshly ground black pepper
- drizzle vegetable oil
- knob butter
- 200g/9oz spinach
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes