Peppery Steak with Vegetable Medley

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Peppery Steak with Vegetable Medley
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
357
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie357 kcal(17 %)
Protein39.27 g(40 %)
Fat19.95 g(17 %)
Carbohydrates6.49 g(4 %)
Sugar added0 g(0 %)
Roughage2.38 g(8 %)
Vitamin A605.06 mg(75,633 %)
Vitamin D1.56 μg(8 %)
Vitamin E0.31 mg(3 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.65 mg(59 %)
Niacin14.38 mg(120 %)
Vitamin B₆0.66 mg(47 %)
Folate32.07 μg(11 %)
Pantothenic acid0.34 mg(6 %)
Biotin0.06 μg(0 %)
Vitamin B₁₂4.4 μg(147 %)
Vitamin C4.13 mg(4 %)
Potassium671.16 mg(17 %)
Calcium29.7 mg(3 %)
Magnesium40.89 mg(14 %)
Iron5.71 mg(38 %)
Zinc14.54 mg(182 %)
Saturated fatty acids6.07 g
Cholesterol113.41 mg
Author of this recipe:
How healthy are the main ingredients?
AsparaguscarrotChanterelle

Ingredients

for
4
Ingredients
4
beef Steak fillet (approx. 150 g each)
1 teaspoon
1 tablespoon
Peppercorn (crushed)
1 tablespoon
clarified butter
2 cups
green Asparagus (trimmed)
1 ⅔ cups
Baby carrots
2 cups
2
Garlic cloves (crushed)
2 tablespoons

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 20 min - depending on the thickness of the meat. Turn once.
3.
Peel the lower third of the asparagus and cut into 2-3 cm-long pieces. Fry 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 min.
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.