Entrecote with Olive and Anchovy Butter
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
551
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 12.3 μg | (410 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 919 mg | (23 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices Entrecote (each 200 grams)
- salt
- peppers
- 1 Tbsp clarified butter
- 100 grams pitted green Olives
- 1 shallot
- 4 Anchovy fillet
- 1 Tbsp Caper
- 3 sprigs parsley
- 1 generous pinch lemon zest
- 60 grams softened butter
Preparation steps
1.
Preheat the oven to 140°C (approximately 275°F).
2.
Rinse the steaks, pat dry and season with salt and pepper. Heat the butter in a skillet and sear the steaks on both sides, transfer to a baking pan.
3.
Cut the olives into thin strips. Peel and finely chop the shallot. Pat the anchovies dry and finely chop. Finely chop the capers. Rinse the parsley, shake dry, pluck off the leaves and chop finely. Place the parsley in a bowl and mix with the olives, shallots, anchovies, capers, lemon zest and the softened butter. Season with salt and pepper and spread on the steaks.
4.
Roast in the oven 6-12 minutes (depending on the desired degree of doneness) and finish cooking.
