Roast Beef with Roquefort-walnut Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,040 cal. | (50 %) | ||
| Protein | 78.53 g | (80 %) | ||
| Fat | 64.12 g | (55 %) | ||
| Carbohydrates | 39.1 g | (26 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 7.64 g | (25 %) |
| Vitamin A | 531.72 mg | (66,465 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.23 mg | (2 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.43 mg | (39 %) | ||
| Niacin | 4.06 mg | (34 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 50.78 μg | (17 %) | ||
| Pantothenic acid | 1.22 mg | (20 %) | ||
| Biotin | 3.36 μg | (7 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 23.79 mg | (25 %) | ||
| Potassium | 1,091.39 mg | (27 %) | ||
| Calcium | 472.08 mg | (47 %) | ||
| Magnesium | 35.98 mg | (12 %) | ||
| Iron | 15.03 mg | (100 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.56 mg | (20 %) | ||
| Saturated fatty acids | 25.99 g | |||
| Cholesterol | 210.18 mg |
Ingredients
- Ingredients
- Roast beef
- 1 kilogram uncooked Roast beef
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- 2 tsps finely chopped rosemary
- 150 grams Lettuce
- salt
- freshly ground peppers
- 3 Tbsps White vinegar
- 1 tsp Mustard
- 3 tsps honey
- 5 Tbsps olive oil
- 4 Pear
- 2 Tbsps lemon juice
- 1 Red onion
- 250 grams Roquefort cheese
- 4 Tbsps chopped Walnut
Preparation steps
Trim beef (removing fat and sinews), then fry quickly in a roasting pan in hot butter over high heat. Lightly season with salt and pepper, sprinkle with rosemary and bake in preheated oven at 160°C (approximately 325°F) for 35 minutes. Then wrap the beef in aluminum foil and allow to cool. Store in the refrigerator until serving.
Trim lettuce, rinse and spin dry.
Mix vinegar, mustard and honey and season with salt and pepper. Whisk in the oil.
To serve, trim beef thinly. Rinse pears, cut into quarters, remove the seeds, cut into wedges and sprinkle with lemon juice. Peel onion and cut into thin rings. Crumble the Roquefort. Heat the salad dressing briefly and let the pears in it stand in warm dressing for about 2 minutes, then remove and drain off excess dressing. Arrange beef, lettuce, pears, onion, Roquefort and walnuts on a platter and drizzle salad with dressing before serving.
