Beef with Radicchio and Kumquat
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(0 votes)
Health Score:
68 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
323
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 771 mg | (19 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beef fillet
- Salt and freshly ground pepper
- 4 Tbsps vegetable oil
- 125 milliliters Red wine
- 2 Radicchio
- 50 grams Kumquat
- 1 Tbsp Shelled pistachio
- 2-3 tsp balsamic vinegar
- 1 pinch sugar
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Season the beef with salt and pepper. Heat 2 tablespoons of oil in a pan and fry the beef on all sides. Deglaze with red wine and mvoe to the oven to cook for 20-30 minutes.
2.
Rinse and chop the radicchio, removing any leaves or stems. Rinse the kumquats under hot water and cut into slices. Heat the remaining oil and fry the kumquats in it. Add the radicchio and pistachios and cook briefly.
3.
Remove the beef from the pan and let it rest for 5-10 minutes. Deglaze the pan with a little water and season with salt, pepper, balsamic vinegar and sugar.
4.
Cut the beef and serve with the radicchio and kumquat, all drizzled with the sauce.
