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Beef steak over vegetables
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 35 mins
Calories:
3791
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,791 cal. | (181 %) | ||
| Protein | 644 g | (657 %) | ||
| Fat | 131 g | (113 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.2 g | (47 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 18.8 mg | (157 %) | ||
| Vitamin K | 52.1 μg | (87 %) | ||
| Vitamin B₁ | 3.3 mg | (330 %) | ||
| Vitamin B₂ | 4.6 mg | (418 %) | ||
| Niacin | 263.8 mg | (2,198 %) | ||
| Vitamin B₆ | 15.3 mg | (1,093 %) | ||
| Folate | 382 μg | (127 %) | ||
| Pantothenic acid | 33.4 mg | (557 %) | ||
| Biotin | 178.1 μg | (396 %) | ||
| Vitamin B₁₂ | 60 μg | (2,000 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 11,129 mg | (278 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 704 mg | (235 %) | ||
| Iron | 72.8 mg | (485 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 133.4 mg | (1,668 %) | ||
| Saturated fatty acids | 55.9 g | |||
| Uric acid | 3,438 mg | |||
| Cholesterol | 1,538 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 Beef fillet (approx. 160 g each)
- 2 carrots (halved lengthways, cut diagonally into strips)
- 2 black Salsify (halved lengthways, cut diagonally into strips)
- 2 onions (sliced)
- olive oil
- 4 Portobello Mushroom (stalks cut off)
- ⅜ cup vegetable stock
- 4 Tbsps Chives
- 1 sprig Tarragon
- 1 Tbsp butter
Preparation steps
1.
Tie the meat with kitchen twine to retain it's shape.
2.
Fry the carrots, black salsify and onions in 2 tbsp hot oil. Season with salt and ground black pepper and quench with the stock. Cover and leave to cook for around 8 minutes.
3.
Brush the meat and the mushrooms with oil and grill - the meat for 2-4 minutes on each side and the mushrooms for 4-5 minutes. Season with salt and ground black pepper.
4.
Remove the vegetables from the stock and arrange on plates with the meat and the mushrooms.
5.
Add the chives, tarragon and the butter to the stock, season to taste and pour over the meat and vegetables.
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