Beef with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 799 mg | (20 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 Tbsps Mustard
- salt
- freshly ground peppers
- ½ tsp ground paprika (sweet)
- cayenne pepper
- 1 ⅕ kilograms Roast beef
- 3 Tbsps clarified butter
- 2 Tbsps butter
- 1 onion
- 1 garlic clove
- 4 Tbsps finely chopped parsley
- 1 tsp finely chopped rosemary
- 1 tsp finely chopped Sage
- 1 tsp finely chopped thyme
- 2 sprigs Sage
- 60 grams Gruyere (grated)
- 60 grams Apple (grated)
- 1 Tbsp breadcrumbs
- 3 Tbsps Whipped cream
Preparation steps
Mix mustard with salt and pepper to taste, paprika and 1 pinch of cayenne pepper. Rub the beef with the spice mixture and fry until browned in clarified butter in an oven-proof skillet. Then place in a preheated oven at 220°C (approximately 425°F) and cook for about 35 minutes, turning occasionally.
In the meantime, peel onion and garlic, chop and fry in butter until soft. Add herbs, sauté briefly and then let cool.
Mix herbs with cheese, breadcrumbs and creme fraiche until smooth. Remove the roast beef from the oven, spread the cheese mixture on the surface and press lightly.
Return beef to hot oven and bake until the cheese begins to melt. Let it rest for about 10 minutes before cutting. If desired, serve with a vegetable platter (steamed zucchini slices, celery pieces, mini artichokes and cherry tomatoes).
