Rosemary Beef Roast with Pear and Blue Cheese Salad

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Rosemary Beef Roast with Pear and Blue Cheese Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
726
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie726 kcal(35 %)
Protein52.58 g(54 %)
Fat49.89 g(43 %)
Carbohydrates21.77 g(15 %)
Sugar added1.44 g(6 %)
Roughage3.93 g(13 %)
Vitamin A350.19 mg(43,774 %)
Vitamin D0 μg(0 %)
Vitamin E4.03 mg(34 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.21 mg(2 %)
Vitamin B₆0.04 mg(3 %)
Folate7.77 μg(3 %)
Pantothenic acid0.06 mg(1 %)
Biotin0.18 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C12.98 mg(14 %)
Potassium586.7 mg(15 %)
Calcium372.7 mg(37 %)
Magnesium9.31 mg(3 %)
Iron8.24 mg(55 %)
Zinc0.13 mg(2 %)
Saturated fatty acids21.11 g
Cholesterol145.47 mg

Ingredients

for
4
Ingredients
600 grams
1 tablespoon
freshly ground Pepper
1 tablespoon
finely chopped Rosemary
100 grams
2
1
250 grams
3 tablespoons
1 teaspoon
1 teaspoon
medium hot Mustard
4 tablespoons
3 tablespoons
chopped Walnuts

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F).

2.

For the beef: Rinse the meat and pat dry. Heat the butter in a large roasting pan. Add the beef and cook until browned on all sides. Season with salt and pepper to taste, and rub with the rosemary. Bake on the second rack from the bottom for 35-45 minutes. Remove meat and cool. 

3.

For the salad: Rinse the lettuce and spin dry. Rinse the pears, quarter, core and slice. Drizzle with lemon juice. Peel the shallot and slice into thin rings. Cube the Gorgonzola.

For the dressing: In a bowl, whisk the vinegar with the honey, mustard and oil, as season with salt and pepper to taste.

For serving: Place the lettuce in the middle of a serving platter and top with the pears, shallots and cheese. Drizzle with the dressing. Sprinkle the nuts over top. Thinly slice the roast and arrange around the salad.