Cold Roast Beef with Vinaigrette
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
371
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 606 mg | (15 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams dry-aged Roast beef
- 1 Tbsp clarified butter
- salt
- freshly ground peppers
Preparation steps
1.
Brown the trimmed roast beef on each side in a very hot, ovenproof skillet with butter. Continue to cook in a preheated oven (180°, approximately 350°F) for about 15 minutes. Remove, season with salt and pepper and let cool.
2.
For the vinaigrette, season lemon juice well with salt and pepper, then whisk in oil. Trim scallions, rinse and cut only the green into thin rings or strips. Trim, rinse and very finely chop radishes. Stir both into the vinaigrette.
3.
Slice the roast thinly across the grain and arrange on plates. To serve, pour the vinaigrette on the meat and garnish with chervil leaves.
