Mushroom-crusted Steaks with Beet Salad and Horseradish Dip
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 36 min.
Ready in
Calories:
204
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 165 mg | (4 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the horseradish dip
- 1 small Apple
- 150 grams Sour cream
- 1 tsp freshly grated Horseradish
- salt
- For the steaks
- 1 tsp Canola oil
- For the beet salad
- freshly ground peppers
- 4 Tbsps Walnut oil
- 4 Tbsps finely chopped parsley
Preparation steps
1.
For the beet salad, cut beet into 1 cm (approximately 1/3 inch) cubes. Peel shallot and chop finely. Coarsely chop nuts and mix with beet and shallot. Mix vinegar and oil, season with salt and pepper, stir into beet mixture and set aside.
2.
Finely grind dried mushrooms, thyme and salt with a mortar and pestle. Rinse steaks, pat dry and brush lightly with oil. Sprinkle mushroom mixture over steaks. Fry steaks in oil about 3 minutes on each side. Wrap steaks in aluminum foil and let stand until serving.
3.
For the horseradish dip, rinse, core, peel and grate apple. Mix sour cream and horseradish, season with salt and stir in grated apple.
4.
Stir parsley into beet salad mix and season.
5.
Serve steaks with beat salad and horseradish dip on the side.
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