Roast Beef in Mustard Marinade
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
562
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,304 mg | (33 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Roast beef
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil (for searing)
- 2 Tbsps softened butter
- 2 Tbsps Dijon mustard
- 2 Tbsps breadcrumbs
- 600 grams small, waxy potatoes
- 2 Tbsps clarified butter
Preparation steps
1.
Preheat the oven to 160°C (approximately 325°F).
2.
Rinse the meat, pat dry, season with salt and pepper and sear in a hot pan with oil until golden on all sides.
3.
Combine the softened butter with the mustard and breadcrumbs and coat the meat. Bake for 30 to 40 minutes, depending on the desired doneness.
4.
Rinse and scrub the potatoes thoroughly and cook for about 25 minutes in boiling salted water.
5.
Take the finished roast from the oven, cover, and let rest for about 10 minutes.
6.
Drain the potatoes, let dry slightly, then sauté in a pan with butter until golden brown.
7.
Cut the roast into slices and serve with the potatoes.
