Beef with Potatoes in Saffron Sauce
Beef with Potatoes in Saffron Sauce - Fine spices meat with an elegant side dish.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,204 mg | (30 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 slices Beef fillet (each about 140 grams)
- salt
- peppers
- Red pepper flakes
- 2 Tbsps vegetable oil
- 600 grams waxy potatoes
- 1 Apple
- 1 onion
- 2 stalks Celery
- 250 milliliters Beef broth
- 1 pinch Saffron
- 3 Tbsps cream cheese (60 grams)
- Fleur de sel
Preparation steps
Rinse meat under cold water, pat dry and season with salt, pepper and chili flakes. Heat 1 tablespoon of oil in pan and brown meat on high heat. Take out of the pan and place into a roasting pan with a wire rack. Bake in preheated oven at 100°C (fan 80°C; gas mark 1) (approximately 200°F) for about 20 minutes ( depends on desired degree of doneness).
Peel, rinse and dice potatoes. Peel onion and dice. Rinse apple, halve and core, cut into cubes. Rinse celery and cut into cubes.
Heat remaining oil in another pan. Saute potatoes, apple, onion and celery for 2-3 minutes. Deglaze pan with broth and simmer, half covered, for about 25 minutes on low heat.
Dissolve safran in a little warm water and add to the vegetables. Add cream cheese and season with salt and pepper.
Remove meat from oven and let rest briefly. Cut into slices. Arrange vegetables on plates and top with meat. Sprinkle with fleur de sel and serve.
