Roast Beef with Zucchini Courgettes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 39.6 μg | (66 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 30 μg | (67 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,536 mg | (38 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 yellow Tomatoes
- 2 Zucchini
- 100 grams button Mushroom
- 1 scoop Mozzarella
- 2 sprigs fresh Tarragon
- 2 sprigs Basil
- 360 grams Beef fillet
- Iodized salt
- 1 tsp Safflower oil
- 1 tsp Sour cream (Butter)
- 40 grams Sour cream
Preparation steps
Blanch the tomatoes briefly with boiling water. Peel, cut in half and remove stems and seeds. Cut into cubes. Preheat the oven to 200 °C (approximately 390°F).
Rinse and coarsely grate the zucchini. Rinse the mushrooms, dry with a paper towel and cut into thin slices. Cut the mozzarella into small cubes. Rinse the tarragon and basil, shake dry and chop finely.
Cut the beef into 4 slices. Season with salt on both sides. Heat the safflower oil and cook the fillet slices for 1-2 minutes on each side and remove.
Mix the diced tomatoes, chopped basil and mozzarella. Spread over the fillet. Bake for about 8 to 10 minutes.
Combine the sour cream, melted butter and zucchini sticks. Sauté briefly and season with salt. Add the mushroom slices and sauté for a few minutes. Stir and add the sour cream and the chopped tarragon. Arrange the zucchini on plates and put the baked fillets on top.
