Photo: Anna Pelzer
Beef fillet with fennel salad & rosemary cream dressing
14 ingredients
Serves 6 - 8
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Estimated Nutrition (whole recipe, rough)
699
Calories
72g
Protein
32g
Fat
31g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
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
- 1½l beef stock or chicken stock, preferably homemade
- 1 onion , quartered
- 1 carrot , roughly chopped
- 1 medium fennel bulb , stalks trimmed and reserved
- 4 large sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
- 1kg prime quality beef fillet
- 2 tbsp fresh lemon juice
- 6 tbsp vinaigrette , preferably homemade
- about 6 baby courgettes
- 4 tbsp double cream
- 2 large Little Gem lettuces , leaves separated
- parmesan shavings, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes