Photo: Anna Pelzer
Poached beef fillet with watercress & walnut salad
11 ingredients
Serves 4
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Poaching is a great way to cook small joint of meat - this recipe is full of herby flavour
Estimated Nutrition (whole recipe, rough)
507
Calories
31g
Protein
32g
Fat
25g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 1l stock (from a cube is fine)
- 1 large onion
- 1 head fennel , sliced
- 1 large carrot , sliced
- 2 bay leaves and 2 sprigs rosemary
- 500g joint beef fillet
- 100g bag watercress
- 4 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 50g chopped walnuts
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