Peppercorn-Crusted Steaks with Asparagus

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Peppercorn-Crusted Steaks with Asparagus
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
352
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie352 cal.(17 %)
Protein47 g(48 %)
Fat16 g(14 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E8.2 mg(68 %)
Vitamin K78.6 μg(131 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin19.9 mg(166 %)
Vitamin B₆1.1 mg(79 %)
Folate242 μg(81 %)
Pantothenic acid3.3 mg(55 %)
Biotin14 μg(31 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C43 mg(45 %)
Potassium1,110 mg(28 %)
Calcium69 mg(7 %)
Magnesium80 mg(27 %)
Iron6.1 mg(41 %)
Iodine14 μg(7 %)
Zinc9.7 mg(121 %)
Saturated fatty acids6.1 g
Uric acid267 mg
Cholesterol110 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
800 grams green Asparagus
Sea salt
4 Steak fillet (each about 160 g)
1 tsp peppercorns
½ tsp Coriander
Sea salt
2 Tbsps vegetable oil
1 Tbsp butter
1 bunch Cress
How healthy are the main ingredients?
Cress

Preparation steps

1.

For the asparagus: Trim the bottom third from the asparagus. Cook in a pot of boiling salted water until tender, about 10 minutes.

2.

For the steaks: Rinse steaks and pat dry. Coarsley grind the peppercorns and coriander with a mortar and pestle. Rub the steaks with the peppercorn mixture and season with salt to taste. 

Heat the oil in a skillet. Add the steaks and cook until golden, about 2-3 minutes. Turn the steak and cook for an addition 2-3 minutes. Reduce heat and cook until desired doneness is reached.

3.

For the asparagus: Drain the asparagus and toss with butter. Season with salt to taste.

For serving: Serve the steaks and asparagus on plates. Garnish with the watercress.

4.

Serve with potato chips if desired.