Beef Roast with Garlic Lentils
Nutritional values
(Percentage of daily recommendation)
| Calorie | 667 cal. | (32 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 42 μg | (70 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 31.9 mg | (266 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 16.3 μg | (543 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 1,319 mg | (33 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 19.9 mg | (249 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 442 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 200 grams brown Lentils
- 2 kilograms bone-in Beef cutlet
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 2 Tbsps Dijon Mustard
- 1 Tbsp dried thyme
- 1 Tbsp dried rosemary
- 1 garlic clove
- 3 shallots
- 8 Cherry tomatoes
Preparation steps
Soak the lentils overnight.
The next day, preheat the oven to 160°C (approximately 325°F).
Rinse the beef, pat dry and season with salt and pepper. Sear the beef in a hot pan until golden brown on both sides. Remove from heat and allow to cool slightly. Mix the mustard with the dried herbs and rub onto the beef. Place in a roasting pan and cook for about 1 1/2 hours (depending on the thickness of the beef), basting occasionally with the pan juices.
Rinse the cherry tomatoes and cut into quarters. Slice the garlic bulb in half lengthwise and peel and chop the shallots. Add the tomatoes, garlic and shallots to the roasting pan about halfway through cooking.
Place the lentils in a saucepan and cover with water. Add a pinch of salt and bring to a boil. Cover and simmer for about 40 minutes, until the lentils are tender.
About 15 minutes before the beef is done cooking, add the lentils to the roasting pan.
Allow the beef to rest for about 10 minutes before slicing. Transfer the lentils and vegetables to a large serving platter and top with the beef. Serve immediately.
