Beef in Shallot and Mustard Sauce

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Beef in Shallot and Mustard Sauce
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Health Score:
76 / 100
Difficulty:
advanced
Difficulty
Preparation:
35 min.
Preparation
Calories:
310
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie310 cal.(15 %)
Protein17 g(17 %)
Fat24 g(21 %)
Carbohydrates7 g(5 %)
Sugar added1 g(4 %)
Roughage2.3 g(8 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E4.3 mg(36 %)
Vitamin K6.3 μg(11 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.5 mg(63 %)
Vitamin B₆0.5 mg(36 %)
Folate49 μg(16 %)
Pantothenic acid1.2 mg(20 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C23 mg(24 %)
Potassium640 mg(16 %)
Calcium85 mg(9 %)
Magnesium41 mg(14 %)
Iron2.8 mg(19 %)
Iodine4 μg(2 %)
Zinc3.2 mg(40 %)
Saturated fatty acids11 g
Uric acid92 mg
Cholesterol72 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
250 grams Beef fillet
Lemon pepper
200 grams shallots (Or onions)
1 Tbsp vegetable oil
1 Tbsp butter
2 Tbsps grained Dijon mustard
honey
100 milliliters Beef stock
150 milliliters Whipped cream
4 Tomatoes
40 grams green Olives
peppers
some Basil
How healthy are the main ingredients?
shallotWhipped creamOlivehoneyTomatoBasil

Preparation steps

1.

Cut the beef into 1 cm thick slices (approximately 1/3 inch) and season on both sides with lemon pepper. Blanch the shallots in boiling water, let stand for 5 minutes, rinse in cold water and peel.

2.

Heat the oil and butter. Fry the beef briefly on both sides, remove and set aside. Fry the shallots until soft. Stir in the mustard and honey. Pour in the beef stock and cream. Simmer for 15 minutes covered.

3.

Blanch the tomatoes in boiling water for 1 minute, rinse with cold water, peel, quarter and remove the seeds. Cut the pulp into wedges.

4.

Add the tomatoes and olives to the sauce and heat, but do not boil. Season with salt and pepper. Lightly salt the beef and add into the sauce. Cover and let stand for about 5 minutes. Serve garnished with basil leaves. Goes well with potato dumplings.