Filet of Beef with Potato Puree and Parmesan Chips

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Filet of Beef with Potato Puree and Parmesan Chips
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Health Score:
8,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
496
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie496 kcal(24 %)
Protein43.68 g(45 %)
Fat31.18 g(27 %)
Carbohydrates14.83 g(10 %)
Sugar added0 g(0 %)
Roughage1.84 g(6 %)
Vitamin A32.78 mg(4,098 %)
Vitamin D0.37 μg(2 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.64 mg(58 %)
Niacin14.6 mg(122 %)
Vitamin B₆0.73 mg(52 %)
Folate22.59 μg(8 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.29 μg(1 %)
Vitamin B₁₂4.58 μg(153 %)
Vitamin C13.77 mg(14 %)
Potassium888.32 mg(22 %)
Calcium149.24 mg(15 %)
Magnesium52.84 mg(18 %)
Iron5.55 mg(37 %)
Iodine3.56 μg(2 %)
Zinc14.72 mg(184 %)
Saturated fatty acids7.55 g
Cholesterol113.36 mg

Ingredients

for
4
Ingredients
300 grams starchy potatoes
salt
4 Steak fillet (each about 160 grams)
peppers
5 tablespoons olive oil
40 grams green, pitted Olives
60 milliliters milk
4 tablespoons grated Parmesan
Cress (for garnish)
How healthy are the main ingredients?
potatoolive oilOliveParmesansaltCress

Preparation steps

1.

Peel potatoes, dice and boil in salted water for about 20 minutes or until knife-tender.

2.

Preheat oven to 100°C (approximately 200°F).

3.

Rinse steaks and pat dry. Season with salt and pepper. Sear in 1 tablespoon of hot oil on both sides to brown. Place directly on oven rack over a dripping pan and cook for about 15 more minutes depending on thickness and desired final temperature. Steaks should be at least 55°C (approximately 130°F).

4.

Drain potatoes and let excess moisture evaporate. Drain olives and finely chop. Add to potatoes along with milk and remaining olive oil and mash until a thick puree forms.

5.

Place 4 piles of Parmesan in a hot frying pan and let them melt slowly until golden brown. Immediately remove and cool on a plate.

6.

Remove steaks from oven, rest briefly and then cut in half. Place on plates with potato puree and Parmesan chips.

7.

Garnish with watercress and serve.