Easy-to-make and positively swoon-worthy, this is an ideal dish for a romantic, candlelit dinner.
15 | asparagus, average size | 300 g | |
1 tbsp | Italian parsley, fresh, finely chopped | 5 g | |
2 | beef, filets mignon, about 2 cm thick | 300 g | |
80 g | Gorgonzola cheese | ||
3 tbsp | cream 15% | 45 mL | |
3 tbsp | white wine | 45 mL | |
1 tbsp | olive oil | 15 mL | |
1/2 tbsp | butter, unsalted | 7 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
For proper cooking all the way through the filet, it is important to let it stand at room temperature at least ½ hour before cooking.
per 1 serving (280 g)
Amount % Daily Value |
Calories 430 |
Fat 27 g 42 % |
Saturated
14 g
72 % |
Cholesterol 110 mg |
Sodium 630 mg 26 % |
Carbohydrate 7 g 2 % |
Fibre 3 g 10 % |
Sugars 2 g |
Net Carbs 4 g |
Protein 39 g |
Vitamin A 31 % |
Vitamin C 14 % |
Calcium 24 % |
Iron 42 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 4 ½ |
Fats | 4 ½ |
excellent and classy