Entrecote with Port Wine-Shallot Confit

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Entrecote with Port Wine-Shallot Confit
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
474
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie474 cal.(23 %)
Protein42 g(43 %)
Fat22 g(19 %)
Carbohydrates16 g(11 %)
Sugar added5 g(20 %)
Roughage1.6 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K5.5 μg(9 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin17.3 mg(144 %)
Vitamin B₆0.5 mg(36 %)
Folate22 μg(7 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.9 μg(15 %)
Vitamin B₁₂9.2 μg(307 %)
Vitamin C27 mg(28 %)
Potassium869 mg(22 %)
Calcium49 mg(5 %)
Magnesium55 mg(18 %)
Iron5 mg(33 %)
Iodine5 μg(3 %)
Zinc7.8 mg(98 %)
Saturated fatty acids6.7 g
Uric acid215 mg
Cholesterol92 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
750 grams Entrecote (ready to cook parried)
4 sprigs thyme
1 tsp peppercorns
1 tsp Coriander
4 Tbsps olive oil
salt
freshly ground peppers
6 shallots
1 Orange
1 Tbsp sugar
150 milliliters Port wine
2 Tbsps balsamic vinegar
thyme (for garnish)
How healthy are the main ingredients?
olive oilsugarthymesaltshallotOrange

Preparation steps

1.

Rinse the meat and pat dry. Pluck off the thyme leaves. In a mortar, grind the peppercorns with the coriander and mix with the thyme and oil. Rub the mixture all over the entrecote, cover and refrigerate 2 hours. 

2.

Preheat the oven to 100°C (approximately 212°F).

3.

Season the meat with salt and pepper and saute in a dry skillet until browned. Place on a broiler pan over a drip pan and cook 45-60 minutes (depending on meat thickness and desired doneness).

4.

Remove the meat from the oven, let it rest briefly and cut into thin slices and serve with the confit. Garnish with the remaining orange zest and thyme.

5.

For the confit: Peel the shallots and cut in half. Remove the zest of the orange and squeeze the juice. Caramelize the sugar in a saucepan. Deglaze with the juice, the port and the vinegar. Add the shallots and half of the zest and simmer over low heat until the shallots are tender about 20 minutes 

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