Roast Beef with Remoulade
Roast Beef with Remoulade - A feast for any occasion
Healthy, because
Even smarter
Nutritional values
Roast beef is an ideal source of protein, iron, niacin, zinc and vitamin B12 and therefore has a positive effect on blood formation and blood lipids.
If it is not the season for watercress, use garden cress. The essential oils strengthen the immune system. If you don't pay attention to calories, you can round off the taste of the sauce with some olive oil, which contributes valuable unsaturated fatty acids.
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 83 g | (85 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.9 mg | (216 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 859 mg | (21 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 12.6 mg | (158 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 415 mg | |||
| Cholesterol | 184 mg |
Ingredients
- Ingredients
- 1 oz almonds (skinless)
- 1 stalk Celery (about 75 grams)
- 1 oz Caper
- 3 sprigs parsley
- 4 Cornichons
- 5 ozs Yogurt (low-fat)
- 2 Tbsps reduced-fat Mayonnaise
- salt
- peppers
- 2 ⅕ lbs Roast beef
- 3 Tbsps Dijon mustard
- 2 Tbsps vegetable oil
- 2 handfuls Watercress
Kitchen utensils
Preparation steps
Finely chop the almonds.
Rinse celery and finely dice.
Drain the capers. Rinse parsley and shake dry. Pluck the leaves. Chop the capers and parsley.
Finely chop the cornichons.
Combine yogurt and mayonnaise. Add almonds, celery, capers, cornichons and parsley and stir to combine. Season with salt and pepper. Set aside.
Trim fat and connective tissue from roast beef, if necessary. Season meat with salt and pepper and coat with mustard.
Heat oil in a large heavy pan over very high heat. Brown the meat on both sides.
Place the roast beef on a baking sheet or in a roasting pan. Bake in preheated oven at 200°C (Fan 180°C, gas mark 3)(approximately 400°F/convection 350°F) on the middle rack for 30-35 minutes.
Rinse the watercress and spin dry.
Remove roast from oven, wrap in aluminum foil and let rest for at least 10 minutes. Slice the meat and serve with remoulade and watercress.
