Roast Beef with Shallot Confit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 647 cal. | (31 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 12.6 μg | (420 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,338 mg | (33 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 223 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the beef
- 1 kilogram Roast beef (with fat cover)
- salt
- peppers
- 2 Tbsps vegetable oil
- 1 handful Basil
- 4 sprigs thyme
- 1 sprig parsley
- 2 Tbsps grained Mustard
- 40 grams softened butter
- 2 Tbsps breadcrumbs
- 1 egg yolk
- For the confit
- 400 grams shallots
- 2 Tbsps vegetable oil
- 1 tsp powdered sugar
- 1 tsp Tomato paste
- 200 grams Port wine
- 150 milliliters Beef broth
- 1 Tbsp balsamic vinegar
- salt
- peppers
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the beef: Rinse beef, pat dry and season with salt and pepper. Heat oil in a pan and sear beef on all sides. Transfer beef to a baking sheet lined with parchment paper. Roast until pink, about 40-50 minutes.
Rinse basil, thyme and parsley. Shake dry, pluck leaves and mince. Combine herbs, mustard, butter, breadcrumbs and egg yolks. Season with salt and pepper. Press onto beef after 30 minutes of cooking time.
For the confit: Peel shallots and cut in half lengthwise. Heat oil in a pan and cook shallots until golden brown, about 4-5 minutes. Add powdered sugar and allow to slightly caramelize. Stir in tomato paste and deglaze with wine. Simmer, stirring occasionally for about 30 minutes until shallots are soft and slightly syrupy. Add water, as needed. Season with vinegar, salt and pepper. Then let cool.
Remove beef from oven, let it rest briefly and slice. Serve drizzled with confit.
