Roast Beef with Mustard Sauce
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
416
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 934 mg | (23 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Roast beef
- 2 Tbsps vegetable oil
- 1 Tbsp spicy Mustard
- 1 tsp Coriander
- 1 tsp peppercorns
- 1 tsp dried thyme
- salt
- 250 milliliters Beef broth
- 2 Tbsps Crème fraiche
- 3 Tbsps grainy Mustard
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 140°C (approximately 275°F).
2.
Rinse the beef and pat dry. Sear on all sides in hot oil then remove from the pan. Brush the meat with mustard. Crush the coriander and peppercorns finely in a mortar, mix in the thyme and 1 teaspoon salt and spread over the meat.
3.
Transfer to a wire rack set over a baking sheet and cook for about 40-50 minutes for medium-rare (55°C (approximately 130°F) internal temperature), or until cooked to your liking.
4.
For the sauce: Deglaze the baking sheet with the broth, scraping up any browned bits, and let simmer slightly. Remove from the heat, stir in the crème fraîche and mustard and season with salt and pepper.
5.
Wrap the beef in foil and let rest briefly. Slice and serve with the sauce.
