Roast Beef with Potato Gratin and Green Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,152 cal. | (55 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.3 g | (58 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 106.1 μg | (177 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 30.5 mg | (254 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 251 μg | (84 %) | ||
| Pantothenic acid | 6.7 mg | (112 %) | ||
| Biotin | 40.8 μg | (91 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 3,033 mg | (76 %) | ||
| Calcium | 601 mg | (60 %) | ||
| Magnesium | 193 mg | (64 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 34.4 g | |||
| Uric acid | 423 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the Roast Beef
- 700 grams Beef fillet (ready to cook, centerpiece)
- For the marinade
- 2 bunches Soup vegetables
- 1 cloves
- 2 bay leaves
- 1 tsp peppercorns
- 2 tsps dried thyme
- ¾ l Red wine
- 100 milliliters Red wine vinegar
- For the garnish
- 40 grams dried Mushrooms (such as cepes)
- For the gratin
- 300 grams fresh Porcini mushroom
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- salt
- peppers (from the mill)
- ½ tsp dried thyme
- 600 grams waxy potatoes
- butter (for the mold)
- 350 milliliters Whipped cream
- Nutmeg (freshly grated)
- 100 grams freshly grated Parmesan
- For the meat
- 1 Tbsp clarified butter
- 3 shallots
- 200 milliliters Beef stock
- 2 Tbsps Pastry flour
- 2 Tbsps butter
- For the vegetables
- 300 grams Green beans
- 150 grams carrots
Preparation steps
To marinate the roast beef: Rinse the meat, pat dry and trim. Rinse and chop the vegetables. Place the meat in a glass or cereamic bowl. Spread the cloves, bay leaves, peppercorns and thyme evenly over the meat. Add the red wine and the red wine vinegar and make sure that the meat is well covered with the liquid. Cover and place in the refrigerator overnight.
To prepare the mushroom garnish: The next day, place the dried mushrooms in a bowl and cover with lukewarm water. Let soak until rehydrated.
To prepare the gratin: Preheat the oven to 180°C (approximately 350°F) top and bottom heat.
Scrub the mushrooms and chop. Peel the onion and garlic, chop finely, and saute until soft in a pan with hot oil. Add the chopped mushrooms, sauté briefly and season with salt, pepper and dried thyme. Remove from the heat and let cool to room temperature.
Rinse and peel the potatoes. Then slice the potatoes into thin slices. Layer the potatoes with the mushroom mixture in a buttered baking dish. Season the cream with salt, pepper and nutmeg. Pour the cream evenly over the potatoes and mushroom mixture. Sprinkle the cheese evenly over the top and bake for 40 to 45 minutes, or until golden brown.
To cook the roast beef: Remove the meat from the marinade, drain, and brown on all sides in an oven-proof pan with hot clarified butter. Reduce the oven to 160°C (approximately 325°F) upper and lower heat, place the meat in the oven and cook the meat until medium-rare (pink), about 30 minutes.
Drain the soaked mushrooms and chop. Cut the shallots into quarters and sauté in the roast beef pan drippings. Add the mushrooms and deglaze with half of the stock. Add the remaining stock. Bring the sauce to a boil and then reduce to a low simmer. Season with salt and pepper to taste. Whisk together the flour and butter and whisk the mixture into the sauce to thicken it.
To prepare the vegetables: Rinse the beans, cut off the ends and blanch for 3 minutes in boiling salted water.
Peel the carrots, cut into thin strips and blanch for 2 minutes in boiling salted water. Drain the vegetables well.
Remove the meat from the oven, let rest briefly and cut into slices. Serve with the gratin and the vegetables on warmed plates. Drizzle the sauce over the top.
