Pan-Fried Steaks with Red Wine Sauce and Potato-Arugula Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 54.9 μg | (92 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,212 mg | (30 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes
- salt
- 1 bunch Arugula
- 80 milliliters lukewarm milk
- 2 Tbsps softened butter
- freshly ground peppers
- freshly grated Nutmeg
- 4 Steak fillet (ready for cooking, á 180 g)
- 2 Tbsps vegetable oil
- 100 milliliters dry Red wine
- 200 milliliters Beef stock
- 1 ½ Tbsps butter
- 1 ½ Tbsps Pastry flour
Preparation steps
Rinse and peel the potatoes and cook in a pot of boiling salted water until knife-tender, about 30 minutes.
Rinse the arugula and spin dry.
Drain the potatoes and let them stand to evaporate the water. Press the potatoes through a potato ricer into a bowl and stir in the milk and the butter until creamy. Season with salt, pepper and nutmeg and mix in two-thirds of the arugula.
Rinse the meat, pat dry and season with salt and pepper. Heat the oil in a skillet and saute the meat until browned on both sides, about 4 minutes. Remove and let stand briefly.
Deglaze the pan with red wine, scraping up any browned bits from the bottom of the pan. Add the beef stock and simmer for 4-5 minutes. In a small bowl, knead together the flour and butter. Add the mixture to the pan and stir until thickened. Season with salt and pepper.
Arrange the potato puree on plates, top with the steaks, pour the sauce around and garnish with the remaining arugula.
