Roast Beef with Potatoes

4.666665
Average: 4.7 (3 votes)
(3 votes)
Roast Beef with Potatoes
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
820
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie820 kcal(39 %)
Protein68.59 g(70 %)
Fat38.37 g(33 %)
Carbohydrates41.86 g(28 %)
Sugar added0 g(0 %)
Roughage4.41 g(15 %)
Vitamin A76.02 mg(9,503 %)
Vitamin D0 μg(0 %)
Vitamin E2.27 mg(19 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.06 mg(5 %)
Niacin2.39 mg(20 %)
Vitamin B₆0.3 mg(21 %)
Folate34.48 μg(11 %)
Pantothenic acid0.04 mg(1 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C36.91 mg(39 %)
Potassium1,819.39 mg(45 %)
Calcium40.77 mg(4 %)
Magnesium41.35 mg(14 %)
Iron13.87 mg(92 %)
Zinc0.52 mg(7 %)
Saturated fatty acids14.09 g
Cholesterol156.83 mg

Ingredients

for
4
Ingredients
1 kilogram Roast beef (ready to cook parried and tied with kitchen in the form)
salt
1 tsp Caraway
freshly ground peppers
4 Tbsps vegetable oil
800 grams starchy potatoes
1 shallot
3 Tbsps butter
150 milliliters Beef stock
150 milliliters Port wine
100 milliliters Red wine
1 sprig rosemary
How healthy are the main ingredients?
potatorosemarysaltCarawayshallot

Preparation steps

1.

Preheat the oven to 140°C (approximately 280°F).

2.

Rinse the roast and pat dry. Season on all sides with salt, cumin and pepper. Sear on all sides in 2 tablespoons of hot oil, then remove from the pan and place on a baking sheet. Cook in the oven about 50 minutes, depending on meat thickness and desired doneness (internal temperature should be 55-60°C, approximately 130-140°F).

3.

Peel and rinse the potatoes. Mix in a bowl with salt and the remaining oil. Add to the roast beef pan after 10 minutes (40 minutes of cooking time remaining).

4.

For the sauce, peel and finely chop the shallot. Sweat the shallot in 1 tablespoon of hot butter. Pour in the stock and two wines. Add the rosemary and simmer until reduced by half. Remove from the heat, strain through a sieve and pour back into the pot. Heat the sauce, but do not let it boil and stir in the remaining butter. Season with salt and pepper.

5.

Remove the roast from the oven and let it rest briefly. Cut into slices to serve with the sauce and the potatoes.