Roast Beef with Broccoli and Carrots

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Roast Beef with Broccoli and Carrots
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Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
352
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie352 cal.(17 %)
Protein36 g(37 %)
Fat13 g(11 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A1.3 mg(163 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.8 mg(15 %)
Vitamin K188.9 μg(315 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin14.9 mg(124 %)
Vitamin B₆1.2 mg(86 %)
Folate66 μg(22 %)
Pantothenic acid3 mg(50 %)
Biotin12 μg(27 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C97 mg(102 %)
Potassium1,036 mg(26 %)
Calcium82 mg(8 %)
Magnesium62 mg(21 %)
Iron4.8 mg(32 %)
Iodine21 μg(11 %)
Zinc7.4 mg(93 %)
Saturated fatty acids7.1 g
Uric acid258 mg
Cholesterol95 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
400 grams Broccoli
250 grams carrots
1 garlic clove
1 shallot
600 grams Beef fillet
freshly ground peppers
1 Tbsp clarified butter
1 Tbsp butter
cornstarch
50 milliliters Port wine
75 milliliters Red wine
salt
How healthy are the main ingredients?
Broccolicarrotgarlic cloveshallotsalt

Preparation steps

1.

Rinse broccoli, cut into bite-sized florets and pieces. Peel carrots and cut diagonally into 1 cm (approximately 1/2 inch) thick slices. Peel garlic and shallot and dice both very finely. Rinse and pat dry meat, season with pepper and garlic.

2.

Heat butter in a pan and brown meat on all sides on high heat. Remove meat from a pan and place into a roasting pan. Roast meat in preheated oven at 180°C (approximately 350°F) for about 10-15 minutes. Heat butter in another pan and saute shallots until translucent. Add the rest of vegetables and saute. Season with pepper, add broth and simmer, covered, until vegetables are al dente. Season to taste. Thicken sauce with cornstarch mixed with cold water, if desired.  

3.

Reheat pan with meat drippings and deglaze with wine. Whisk well and reduce to half. Season with salt and pepper. Arrange vegetables on warmed plates.

4.

Remove meat from oven. Whisk meat juices with port wine sauce, if desired. Slice meat and place next to vegetables. Drizzle with sauce and serve with boiled potatoes, if desired.