Roast Beef with Broccoli and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 188.9 μg | (315 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 1,036 mg | (26 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 258 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 9 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
