Honeyed Beef and Vegetables
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
694
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 41.9 μg | (70 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.2 mg | (218 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 23.7 μg | (53 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 2,326 mg | (58 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 12.2 mg | (153 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 340 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 35 ozs Beef fillet (with fat)
- 3 Tbsps olive oil
- 1 Tbsp Wholegrain Mustard
- 2 tsps honey
- 1.333 cups Veal Broth
- 8 new potatoes (scrubbed)
- 8 Baby carrots (peeled)
- 12 Green beans
- ¼ cup butter
Preparation steps
1.
Heat the oven to 230ºC (210º fan) 450ºF, gas 8.
2.
Wash the beef and pat dry with kitchen paper. Mix together 2 tbsp oil, the mustard and honey, season with salt and pepper and rub into the meat.
3.
Heat the remaining oil in a roasting pan on the hob. Sear the meat on all sides until browned then roast in the oven for 20 minutes (rare), 25 minutes (medium) or 35 minutes (well done).
4.
Pour the veal stock into the pan, baste the meat and return to the oven for 15 minutes. Remove the meat from the pan and rest in a warm place for 15 minutes before serving.
5.
Meanwhile, bring a large pan of salted water to the boil and simmer the potatoes, carrots and beans separately until tender. Drain well.
6.
Melt the butter in a pan, add the vegetables and season with salt and pepper.
7.
Put the roasting pan on the hob, let the juices bubble stirring all the time and serve with the meat and vegetables.
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