Herb Encrusted Beef with Potatoes and Snow Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 896 cal. | (43 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 61.5 μg | (103 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 27.1 mg | (226 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 2,012 mg | (50 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 22.9 g | |||
| Uric acid | 486 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 marrow bone
- 400 grams Sirloin steak (trimmed)
- 2 Tbsps vegetable oil
- 400 grams small potatoes
- 2 Tbsps butter
- 300 grams Snow peas
- 1 bunch parsley
- 3 Tbsps breadcrumbs
- 2 Tbsps butter
- salt
- peppers
Preparation steps
Soak the marrow bone in ice water for 30 minutes then remove the marrow. Peel the potatoes, rinse and pat dry. Melt the butter and sauté the potatoes until golden brown on all sides. Rinse the snow peas, trim and blanch in boiling salted water until tender. Shock in ice water and drain.
Heat the oil in a large frying pan and brown the meat on both sides. Remove the pan from the heat and season with salt and pepper. Let rest for 10 minutes. Rinse the parsley and chop finely. Chop the bone marrow finely and mix with the breadcrumbs and parsley. Season with salt and pepper and sprinkle over the sirloin.
Sauté the snow peas in the remaining butter. Preheat the broiler and broil the steak for 3 minutes. Slice the meat diagonally and serve with the sugar peas and potatoes.
