Roast Beef with Potato, Tomato and a Side Salad

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Roast Beef with Potato, Tomato and a Side Salad
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Health Score:
94 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
577
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie577 cal.(27 %)
Protein61 g(62 %)
Fat24 g(21 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.4 mg(28 %)
Vitamin K14.4 μg(24 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin26.7 mg(223 %)
Vitamin B₆0.9 mg(64 %)
Folate59 μg(20 %)
Pantothenic acid1.7 mg(28 %)
Biotin11.8 μg(26 %)
Vitamin B₁₂12.5 μg(417 %)
Vitamin C49 mg(52 %)
Potassium1,708 mg(43 %)
Calcium75 mg(8 %)
Magnesium112 mg(37 %)
Iron7.1 mg(47 %)
Iodine7 μg(4 %)
Zinc11.2 mg(140 %)
Saturated fatty acids6.6 g
Uric acid314 mg
Cholesterol123 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 kilogram Roast beef (ready to cook)
salt
peppers
5 Tbsps olive oil
2 Tbsps coarse-grained Mustard
600 grams waxy, small potatoes
300 grams Cherry tomatoes (with panicle)
5 scallions
How healthy are the main ingredients?
potatoolive oilMustardsalt

Preparation steps

1.

Preheat the oven to 150°C (approximately 300°F).

2.

Rinse the meat, pat dry, season with salt and pepper and sear in a hot pan on both sides briefly with 2 tablespoons of oil. Remove, brush with mustard and place in an oiled, ovenproof dish.

3.

Rinse the potatoes thoroughly and pat dry. Rinse the tomatoes well and pat dry. Rinse, trim and cut the scallions into 6 cm (approximately 2 1/4 inch) long pieces.

4.

Spread the potatoes around the meat, season with salt and pepper, drizzle with a little oil and bake in the preheated oven for 35-45 minutes (depending on the thickness of meat; Pink Core temperature: about 55°C - approximately 130°F).

5.

15 minutes before the end of cooking, add the tomatoes and scallions.

6.

Remove the meat from the dish, let it rest briefly, cut into slices and serve with the vegetables on warmed plates. Serve to taste drizzled with the drippings.

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