Roast Beef
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
317
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 29.7 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 825 mg | (21 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the beef
- 2 filets mignon (approximately 400 grams or 14.1 ounces and 4 cm or 1 1/2 inch thick)
- 2 Tbsps vegetable oil
- salt
- peppers
- For the vegetables
- 1 onion
- 1 small garlic clove
- 400 grams carrots
- 2 red paprika
- 1 Tbsp chopped parsley
- 2 Tbsps vegetable oil
- 1 Tbsp butter
- 1 tsp ground paprika (sweet)
- 1 generous pinch peppers
- 2 tsps powdered sugar
- For the garnish
- parsley
Preparation steps
1.
For the vegetables: Peel and julienne carrots. Rinse peppers, cut in half, remove seeds and ribs and cut into strips. Peel and slice onion. Peel and separate garlic bulb.
2.
For the beef: Pat beef dry and season with pepper. Heat oil in a pan and sear beef on all sides. Remove from pan, wrap in foil and place in an oven preheated to 80°C (approximately 175°F).
Heat butter and oil for vegetables in the same pan and cook vegetables, stirring until slightly browned. Dust with powdered sugar and season with paprika, salt and pepper.
3.
Slice meat and plate with vegetables. Serve garnished with parsley.
