Beef Potato Herb Puree, Shrimp and Onion
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,296 cal. | (62 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 94 g | (81 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 17.4 mg | (145 %) | ||
| Vitamin K | 60 μg | (100 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.4 mg | (228 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 26.3 μg | (58 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 2,329 mg | (58 %) | ||
| Calcium | 295 mg | (30 %) | ||
| Magnesium | 201 mg | (67 %) | ||
| Iron | 11.2 mg | (75 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 46.6 g | |||
| Uric acid | 425 mg | |||
| Cholesterol | 339 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the main dish
- 250 grams starchy potatoes
- salt
- 2 Steak fillet ready for cooking, about 150 grams (approximately 1/3 pound)
- peppers (freshly ground)
- 1 onion
- 3 Baby carrots
- 3 Zucchini
- 2 Tbsps vegetable oil
- For the onions
- 7 Tbsps butter
- 1 ½ tsps honey
- 250 milliliters Beef stock
- 1 tsp coarse-grained Mustard
- For the puree
- 60 milliliters milk
- 1 Tbsp freshly chopped Fresh herbs (e.g. parsley, thyme, rosemary, sage, chervil, mint)
- Nutmeg (freshly grated)
- For the bechamel
- 1 Tbsp Pastry flour
- 120 milliliters Whipped cream
- 1 generous pinch ground Saffron
- ½ tsp freshly chopped thyme
- cayenne pepper
Preparation steps
For the main dish: Peel the potatoes, rinse, roughly chop and cook in boiling salted water about 25 minutes.
Rinse the meat, pat dry and season with salt and pepper.
Preheat the oven to 220°C (approximately 425°F).
Peel the onion and cut in half lengthwise. Peel the carrot and cut into quarters. Rinse the zucchini and halve lengthwise.
In a hot pan with oil, saute the meat on all sides. Remove and set aside.
For the onions: Heat 2 tablespoons butter in a frying pan, add the onion, sauté briefly, add the honey and caramelize. Deglaze with the stock and stir in the mustard. Season with salt and pepper and cook over medium heat about 15 minutes, simmering until creamy.
Blanch the vegetables in boiling salted water until al dente and drain well. Heat 2 tablespoons of butter in a frying pan and cook the vegetables. Season with salt and pepper.
For the puree: Drain the potatoes and mash with a potato masher. Puree with 2 tablespoons of butter and the milk. Add in the herbs, season with salt, pepper and nutmeg and puree until smooth.
For the bechamel: Heat 1 tablespoon butter in a saucepan, stir in the flour and lightly fry. Pour in the cream and let thicken while stirring. Stir in the saffron and thyme. Season with salt and cayenne pepper.
For serving: Rinse the shrimp, pat dry and place on shrimp on each steak. Drizzle some bechamel and a little puree on top and cook in the preheated oven for 5-10 minutes.
Spread the puree on warmed plates, arrange the vegetables around it and serve with the steak and onions. Drizzle with the mustard-onion sauce and garnixh with thyme.
