Beef with Roasted Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 1,435 mg | (36 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 278 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 2 Bell pepper (orange and yellow)
- 4 shallots
- 10 Pearl onion
- 1 small Eggplant
- 1 small Zucchini
- 1 handful oregano
- 2 garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 2 fresh bay leaves
- 800 grams Beef fillet
- 150 milliliters dry Red wine
- 250 milliliters Beef broth
- 1 pinch hot ground paprika
Preparation steps
Preheat the oven to 200°C (approximately 400°F) and line a baking sheet with parchment paper. Rinse bell peppers, trim and cut into about 4 cm (approximately 1 1/2 inch) cubes. Peel shallots and pearl onions. Halve the shallots. Rinse the summer squash and eggplant, trim, cut into quarters lengthwise and cut into bite-sized pieces. Rinse the oregano, set aside 4 branches for garnish and chop the rest of the leaves. Peel the garlic and press into 2 tablespoons oil. Mix the vegetables with the oil and chopped oregano and season with salt and pepper. Spread on the baking sheet, top with bay leaves and bake in the oven for about 35 minutes. Stir occasionally.
In the meantime, rinse the beef, pat dry and cut into cubes, each around 5 cm (approximately 2 inches). Heat the remaining oil in a pan and brown the meat on all sides about 2 minutes. Then remove from the pan and keep warm. Deglaze pan drippings with the wine and stir well. Pour in the broth and simmer about 5 minutes. Season the sauce with salt, pepper and paprika. Return the meat to the pan and heat until warm.
Take vegetables from the oven, arrange on a platter with the meat and the sauce and serve garnished with remaining oregano. Serve with a fresh baguette, if desired.
