Roast Beef with Mustard and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 40 μg | (67 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.1 mg | (184 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,079 mg | (27 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 800 grams Beef fillet (center cut)
- salt
- peppers
- 3 Tbsps vegetable oil
- 2 Tbsps grainy Mustard
- 8 shallots
- 400 grams Peas (frozen)
- 2 Tbsps butter
- 1 splash lemon juice
- Chervil (for garnish)
Preparation steps
Preheat the oven to 160°C (approximately 320°F).
Rinse the meat, pat dry and season with salt and pepper. Brown all over in 1 tablespoon of hot oil. Remove from the pan and place in a baking dish. Spread all around with the mustard and cook for about 45 minutes. Turn occasionally. If the roast is not cooked through as desired, adjust the cooking time accordingly (center will be pink and the temperature should be about 55°C (approximately 130°F)).
Peel the shallot and cut into wedges. After about 20 minutes, add around the meat. Drizzle with the remaining oil, salt and pepper. Cook together for the remaining time, adding a little water as needed.
Cook the peas in a skillet with butter for about 5 minutes. Sprinkle with lemon juice and salt to taste. Cut the meat into pieces and serve on plates with the onions on the peas. Serve with parsley garnish.
