Peppercorn Steak with Vegetable Medley
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
377
calories
Calories
Healthy, because
Even smarter
Nutritional values
Steak is a great source of protein, which helps you to build cells and muscles. If you are trying to lose weight, it is great to eat a high protein diet.
You can also serve this with more fiberous carbs like bread, pasta, potatoes, or rice.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 64.8 μg | (108 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,405 mg | (35 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 271 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 beef Steak fillet (6 oz each)
- 1 tsp Coriander
- 1 Tbsp peppercorns (crushed)
- 1 Tbsp clarified butter
- 2 cups green Asparagus (trimmed)
- 1 ⅔ cups Baby carrots
- 2 cups Chanterelle
- 2 garlic cloves (crushed)
- 2 Tbsps olive oil
Preparation steps
1.
Heat the oven to its lowest temperature.
2.
Season the meat with the coriander, the peppercorns and salt. Fry on both sides in hot clarified butter and transfer to the oven for around 10-13 minutes - depending on the thickness of the meat and desired level of doneness. Turn once.
3.
Peel the lower third of the asparagus and cut into 1.5"-long pieces. Saute all the vegetables and the garlic in hot oil. Season with salt and a pinch of sugar, cover and leave to cook for around 5 minutes.
4.
Remove the steaks from the oven, leave to rest for a few minutes and cut in half if desired. Arrange the vegetables on plates and serve the meat on top.
