Grilled Steak with Bearnaise Sauce, Herbed Potatoes and Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 851 cal. | (41 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 66.9 μg | (112 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.3 mg | (211 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,875 mg | (47 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 31 g | |||
| Uric acid | 287 mg | |||
| Cholesterol | 355 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 800 grams small, waxy potatoes
- salt
- 1 handful Tarragon
- 1 handful flat-leaf parsley
- 1 handful Lovage
- 130 grams butter
- freshly ground peppers
- 1 handful Arugula
- 1 Red onion
- 8 Radish
- 200 grams button Mushroom
- 50 milliliters dry white wine
- 2 egg yolks
- 50 grams melted butter
- 4 Rump steak (each 160 grams)
Preparation steps
Cook the potatoes in salted boiling water for 20-25 minutes. Rinse the herbs, shake dry and chop separately. Knead parsley and lovage with 100 grams (approximately 3.5 ounces) butter. Season with salt and pepper.
Rinse the arugula and spin dry. Peel the onion and cut into thin rings. Trim the radishes, rinse and cut into thin slices. Clean mushrooms, cut into slices and cook until lightly browned in the remaining butter; season with salt and pepper.
Beat the white wine with the yolks over a hot water bath until white and foamy. Season with salt and pepper. Add the melted butter in a thin stream and stir in the chopped tarragon. Remove the sauce from the heat and do not heat again!
Heat a dry grill pan and cook the steak first 2-3 minutes on one side. Turn over and continue to cook until the red meat juice begins to rise to the surface. Season with salt and pepper. The steaks are now medium. Cut the meat into thin slices and serve with the drained potatoes on plates. Cut potatoes lengthwise and push apart slightly. Spread the herb butter in flakes on the potatoes and drizzle the sauce over the meat. Mix the arugula, radishes, onions and mushrooms and serve alongside.
