Roast Beef with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 43.9 μg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 10.7 μg | (357 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,186 mg | (30 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 303 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 kilogram Roast beef
- 1 Tbsp vegetable oil
- 1 tsp Mustard
- salt
- freshly ground peppers
- 3 Tomatoes
- 500 grams green Beans
- 2 Tbsps butter
- 2 Tbsps clarified butter
- 300 milliliters Veal stock
- 100 grams button Mushroom
Preparation steps
Cut fat side of roast beef crosswise and tie if necessary with kitchen twine. Mix oil with mustard and season with salt and pepper. Rub this mixture on roast beef. Preheat the oven to 250°C (Approximately 500°F).
Rinse and trim beans by cutting off the ends. Blanch beans in salted water for about 8 minutes in each boiling water and then cold water. Drain well. Blanch tomatoes for a few seconds. Peel, quarter, core and cut tomatoes into small cubes.
Place roast beef in a greased roasting pan with the fat side up. Cover with pieces of butter and cook in oven for approximately 30 minutes. Trim mushrooms and cut into slices. Add veal stock to roast beef after 15 minutes and return to oven.
Remove roast beef from the oven, wrap in aluminum foil and let rest for about 10 minutes.
Remove sauce from roasting dish, season with salt and pepper and keep warm.
Heat butter in a pan, saute vegetables and season with salt and pepper.
To serve, slice roast beef and serve with vegetables and sauce.
