Braised Beef with Glazed Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,324 mg | (33 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 600 grams Baby carrot (with greens attached)
- 1 onion
- 8 black garlic cloves
- 3 Tbsps butter
- 1 tsp peppercorns
- salt
- 180 milliliters dry Red wine
- 800 grams Beef fillet
- 2 Tbsps vegetable oil
- 1 tsp honey
Preparation steps
For the beef and carrots: Rinse the carrots and trim the green tops. Peel the onion and finely chop. Peel the garlic and cut in half.
Heat 1 tablespoon of the butter in a small saucepan. Add the onion and garlic, and cook until translucent. Add the peppercorns, 1 pinch of salt and the wine. Bring to a simmer.
For the beef: Rinse the beef, pat dry and cut into 8-12 slices. Heat the oil in a skillet. Add the beef and sear until golden on all sides. Remove and place in the sauce mixture. Simmer over low heat until no longer pink.
For the carrots: Heat the remaining butter in a skillet. Add the carrots and cook until just starting to soften. Season with salt to taste and add the honey. Cook until the carrots are tender and lightly caramelized. Serve with the green tops if desired.
For serving: Remove the meat, garlic and peppercorns from the sauce. Serve the meat sliced on plates along with the carrots. Garnish with the greens and serve immediately.
