Herbal Roast Beef with Accompaniments
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,363 cal. | (65 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 107 g | (92 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 30 mg | (250 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 13.3 μg | (443 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 2,040 mg | (51 %) | ||
| Calcium | 370 mg | (37 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 9.4 mg | (63 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 12.8 mg | (160 %) | ||
| Saturated fatty acids | 59.1 g | |||
| Uric acid | 340 mg | |||
| Cholesterol | 497 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the roast beef
- 1 kilogram Roast beef
- 1 bunch Basil
- 1 bunch marjoram
- ½ bunch thyme
- 2 garlic cloves
- 4 Tbsps vegetable oil
- 2 roots Kohlrabi
- 2 Tbsps butter
- For the sauce
- 250 grams butter
- 2 egg yolks
- 4 Tbsps white wine
- lemons
- For the potato gratin
- 500 grams waxy potatoes
- 250 grams Whipped cream
- 50 grams Parmesan
Preparation steps
For the potato gratin: Peel the potatoes, rinse and cut into thin slices. Grease a baking dish and place potato slices layered into 4 rosettes. Sprinkle with heavy cream, cover with knobs of butter and sprinkle with Parmesan cheese. Bake in the oven at 180°C (approximately 350°F) for 50 minutes.
For the roast beef: Rinse meat, pat dry. Rinse herbs and chop finely. Peel garlic, squeeze through a press, mix with 4 tablespoons of oil, salt and pepper. Brush a large piece of aluminum foil with remaining oil, place meat on it and cover thickly with herb mixture. Seal aluminum foil well and cook roast in the oven at 250°C (approximately 475°F) for 30 minutes. Turn off heat and let it rest in the oven for 30 minutes.
For the sauce: Boil the butter, skim off foam. Whisk egg yolk with white wine in a metal bowl over a pot of hot (not boiling) water until fluffy. Slowly add butter while stirring. Season with lemon juice, salt and pepper. Peel kohlrabi, cut into slices and blanch in boiling salted water for 8 minutes, remove, drain well and cut into sticks. Heat butter and finish cooking kohlrabi sticks it in for 4 minutes. Slice roast beef, sprinkle with sauce and serve with potato rosettes and kohlrabi.
