Roast Beef with Red Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 996 cal. | (47 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
| Vitamin A | 5.5 mg | (688 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 28.7 μg | (48 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 26.9 mg | (224 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 12.6 μg | (420 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 2,439 mg | (61 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 25.8 g | |||
| Uric acid | 337 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 1 kilogram Roast beef
- 1 Tbsp vegetable oil
- 1 tsp Mustard
- salt
- freshly ground peppers
- 700 grams carrots
- 700 grams Sweet potato
- 4 Tbsps clarified butter
- 2 Tbsps butter
- 200 grams shallots
- 2 Tbsps butter
- 400 milliliters dry Red wine
- ½ cup Sour cream
- 2 Tbsps sauce thickener
- salt
- freshly ground peppers
Preparation steps
Cut fat side of beef crosswise, tie with kitchen twine as needed. Combine oil, mustard, salt and pepper and rub onto beef.
Preheat oven to 250°C (approximately 475°F).
Peel and julienne carrots. Peel and julienne potatoes. Place carrots and potatoes in the drip pan of a broiler sheet and sprinkle with butter flakes.
Place beef, fat-side up, onto broiler tray.
Place beef in oven. Reduce heat to 180°C (approximately 350°F) after 10 minutes. Remove vegetables after 20-30 minutes.
Wrap vegetables in aluminum foil and let rest.
Peel shallots, cut into rings and cook in hot butter. Deglaze with red wine and slowly reduce to by about half. Season with salt and pepper, add a little sour cream and thicken with cornstarch.
Remove beef from oven and thinly slice. Plate beef and serve with vegetables, drizzled with sauce.
