Roast Beef with Potatoes and Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 99.8 μg | (166 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,434 mg | (36 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 800 grams Roast beef (ready to cook, parried)
- Sea salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 600 grams predominantly waxy potatoes
- 2 Tbsps olive oil
- 150 grams Arugula
- 20 grams shaved Parmesan
- 2 Tbsps balsamic vinegar
Preparation steps
Rinse the beef roast, pat dry, and season with salt and pepper. Heat some olive oil in apan and fry the beef roast in it on all sides until brown. Take out the beef roast from the pan.
Place the fried beef roast on a grid (drip pan underneath) in a preheated oven and roast at 140°C (fan: 120°C, gas mark 1-2) (approximately 280°F) for about 40-50 minutes (until pink, core temperature about 55°C or 130°F), depending on meat thickness and desired doneness.
Remove the beef roast from oven and let cool slightly on a wire rack. Wrap the beef roast in an aluminium foil and let cool completely in the refrigerator.
Rinse the potatoes thoroughly, lay on a baking sheet greased with oil, drizzle with some olive oil and season with salt. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 40 minutes.
Rinse the arugula and shake dry. Arrange the arugula together with the potatoes on plates. Cut the beef roast into thin slices and place over arugula. Sprinkle with Parmesan cheese and serve drizzled with balsamic vinegar.
