Festive Rib Steak Tenderloin with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 732 cal. | (35 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.8 mg | (198 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,443 mg | (36 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 400 mg | |||
| Cholesterol | 176 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 kilogram Roasted cutlet (of beef)
- 70 grams soft butter
- 1 Tbsp Dijon mustard
- 1 Tbsp Pastry flour
- ¼ tsp cinnamon
- 1 tsp noble sweet paprika
- 1 generous pinch Ground clove
- 1 generous pinch Cardamom
- salt
- peppers (from the mill)
- 2 Tbsps vegetable oil
- 4 carrots
- 4 small shallots
- 8 garlic cloves
- 1 Tbsp chopped thyme
- 1 Cinnamon stick
- 1 tsp Orange peel
- 1 Tbsp Tomato paste
- 200 milliliters Red wine
- 500 milliliters Beef stock
- 2 Tbsps Pastry flour
Preparation steps
Preheat oven to 230°C (approximately 450°F). Rinse the meat and pat dry. Mix 50 grams of butter with the mustard, flour and spices. Coat the meat on all sides. Place the meat in a roasting pan with 2 tablespoons of oil. Roast in oven for 30 minutes. Reduce the heat to 180°C (approximately 350°F) and cook the meat covered for 1-1 1/4 hours until soft.
Meanwhile, peel the carrots and shallots. Cut the carrots in half and quarters. Press the garlic flat and add together with the carrots, shallots and spices to the meat 40 minutes before end of cooking. Fry quickly, add the tomato paste and deglaze with the red wine and stock. Season with salt and pepper.
Use a meat thermometer to check the temperature and cooking of the meat. Strain the gravy through a fine sieve and bring the sauce to a boil again. Mix the remaining butter with the flour to thicken the sauce. Serve the roast with the vegetables on a plate. Serve the sauce separately.
