Roast Beef with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,736 mg | (43 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 310 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 140°C (approximately 280°F).
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).
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).
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.
Remove the roast from the oven and let it rest briefly. Cut into slices to serve with the sauce and the potatoes.
