Roast Beef with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 838 cal. | (40 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 27.6 mg | (230 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,964 mg | (49 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 323 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the beef
- 1 kilogram Roast beef
- salt
- peppers
- 3 Tbsps clarified butter
- 2 sprigs Sage
- vegetable oil
Preparation steps
For the potatoes: peel potatoes and cut into pieces, cook in plenty of salted water for about 30 minutes. Rinse and dry scallions, halve lengthwise.
For the beef: grind pepper in a mortar. Season meat with salt and coarsely ground pepper and tie with kitchen string, if necessary.
Arrange meat with sage on a roasting rack (place dripping pan undeneath) and roast in preheated ovem at 250°C (approximately 475°F) for about 15 minutes. Reduce oven temperature to 180°C (approximately 350°F) and roast for 20-25 minutes more. Remove meat from the oven and wrap in aluminum foil, let rest for about 15 minutes.
Heat 1 tablespoon of butter in a pan and place scallions, cut side down, in a pan. Sprinkle with sugar and caramelize slightly. Drain potatoes and toss in remaining butter.
Unwrap meat and slice thinly. Arrange meat, potatoes and scallions on plates and garnish with sage. Serve.
