Herbed Steak with Green Asparagus and New Potatoes
Healthy, because
Even smarter
Nutritional values
The beef contains a lot of iron, which is very well digestible by the body. Iron is particularly involved in blood formation and plays a role in oxygen transport. The protein from the meat is also optimally utilisable: it protects against muscle breakdown and promotes muscle building.
Depending on the season, the dish can be varied with other vegetables. A fresh leaf salad with spicy radishes and fresh chives also adds some variety to the plate.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 1,379 kcal | (66 %) | ||
| Protein | 80.2 g | (82 %) | ||
| Fat | 25.38 g | (22 %) | ||
| Carbohydrates | 210.46 g | (140 %) | ||
| Roughage | 38.47 g | (128 %) | ||
| Vitamin A | 21.94 mg | (2,743 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 0.35 mg | (3 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.47 mg | (43 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 1.07 mg | (76 %) | ||
| Folate | 36.5 μg | (12 %) | ||
| Pantothenic acid | 0.77 mg | (13 %) | ||
| Vitamin B₁₂ | 4.44 μg | (148 %) | ||
| Vitamin C | 34.06 mg | (36 %) | ||
| Potassium | 1,443.35 mg | (36 %) | ||
| Calcium | 479.73 mg | (48 %) | ||
| Magnesium | 60.65 mg | (20 %) | ||
| Iron | 18.3 mg | (122 %) | ||
| Zinc | 10.64 mg | (133 %) | ||
| Saturated fatty acids | 6.02 g | |||
| Cholesterol | 133.5 mg |
Ingredients
- Ingredients
- 600 grams new potatoes
- 1 kilogram White pepper
- salt
- 600 grams Beef fillet
- freshly ground pepper
- 1 garlic clove
- 2 Tbsps olive oil
- 1 sprig rosemary
- 4 stalks thyme
- 200 milliliters Beef stock
- 2 tsps balsamic vinegar
Preparation steps
Scrub the potatoes thoroughly and cook in salted water for 20-25 minutes. Peel the asparagus, snap off the woody ends and cut into pieces. Cook in salted water for about 5 minutes.
Cut beef into 1.5 cm (approximately 1/2 inch) thick slices and season with salt and pepper. Peel the garlic and slice. Heat the oil in a large frying pan and sear the meat for 2-3 minutes per side. Add the garlic and herbs. Remove the meat from the pan and deglaze the pan drippings with beef stock. Bring to a boil, add the vinegar and season with salt and pepper.
Drain the potatoes and asparagus and serve with the steak and sauce.
