Food for Easter: Roast Beef with Asparagus and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 14.6 mg | (122 %) | ||
| Vitamin K | 113.4 μg | (189 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.3 mg | (203 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 334 μg | (111 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 1,925 mg | (48 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 309 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 800 grams Roast beef
- salt
- peppers (from the mill)
- 1 Tbsp clarified butter
- 500 grams Tomatoes
- 1 shallot
- 1 garlic clove
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- 1 kilogram green Asparagus
- 4 potatoes
- vegetable oil (for frying)
Preparation steps
Preheat the oven to 160° C (approximately 325° F) upper and lower heat.
For the roast beef: Season the roast beef with salt and pepper. In a very hot ovenproof skillet with butter, sear on each side until well-browned. Transfer to the oven and cook for about 30 minutes.
For the salsa: Blanch the tomatoes for a few seconds, drain, peel, quarter, core, and cut into small cubes. Place the tomatoes in a mixing bowl. Peel the shallot and garlic and then finely chop. Add the shallots, garlic, lemon juice, and oil to the tomatoes. Season with salt and pepper to taste.
Remove the roast from the oven and wrap loosely in aluminum foil. Let rest for 5 to 10 minutes.
For the vegetables: Peel the lower third of the asparagus stalks, remove the woody ends, and cook for about 8 minutes in boiling salted water.
Peel the potatoes and cut or slice thinly in about 2 mm (about 1/10 inch) slices. Heat the oil in a pot and fry the potato slices, in batches as not to overcrowd, about 2 to 3 minutes until golden, drain on paper towels, and sprinkle with salt.
To serve, cut the roast beef across the grain in thin slices and serve with the asparagus, salsa, and potato slices.
