Christmas Roast Beef
(4 votes)
(4 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
446
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,000 mg | (25 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the beef, pat dry, truss with butcher's twine and season with salt and pepper.
2.
Heat 1 tablespoon butter in a frying pan and sear the roast on all sides. Remove from the pan, coat in almonds and transfer to a wire rack set inside of a roasting pan. Roast in a preheated oven at 140°C (approximately 275°F) for 45 minutes, or until cooked to your liking.
3.
Meanwhile, rinse the thyme, shake dry, pluck the leaves and chop. Peel the onions, cut into wedges and sauté in the pan drippings. Deglaze the pan with red wine and reduce slightly. Remove from the heat, stir in remaining cold butter and thyme and season with salt and pepper.
4.
Transfer the roast beef to a serving platter. Serve with the onions and pan sauce.
