Porterhouse Steak with Baked Potatoes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
1098
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,098 cal. | (52 %) | ||
| Protein | 113 g | (115 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 46.6 mg | (388 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 24.5 μg | (817 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 2,186 mg | (55 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 20.4 mg | (255 %) | ||
| Saturated fatty acids | 31.8 g | |||
| Uric acid | 551 mg | |||
| Cholesterol | 321 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 medium sized potatoes
- 4 T bone steaks (each about 250 grams)
- salt
- freshly ground peppers
- 4 Tbsps butter
- 2 Tbsps vegetable oil
- 200 grams Crème fraiche
- 2 Tbsps freshly chopped Fresh herbs (such as parsley, basil, chervil)
Preparation steps
1.
Preheat the oven to 180 ° C convection.
2.
Rinse, dry and and tightly wrap potatoes into aluminum foil. Place onto a baking sheet and bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes.
3.
Rinse and pat dry meat, season with salt and pepper. Heat 2 tablespoons of butter in a pan and cook steaks for 3-5 minutes per side (depending on desired level of doneness). Remove and keep warm. Unwrap potatoes and cut open in the middle (careful, steam is hot), top each potato with a dollop of crème fraîche and sprinkle with herbs. Place potatoes next to steaks and serve accompanied by tomato pesto, if desired.
