Rosemary Beef Roast with Pear and Blue Cheese Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 32.8 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 988 mg | (25 %) | ||
| Calcium | 424 mg | (42 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 600 grams Roast beef
- 1 Tbsp clarified butter
- salt
- freshly ground peppers
- 1 Tbsp finely chopped rosemary
- 100 grams lamb's lettuce
- 2 Pear
- lemon juice
- 1 shallot
- 250 grams Gorgonzola
- 3 Tbsps white balsamic vinegar
- 1 tsp honey
- 1 tsp medium hot Mustard
- 4 Tbsps grapeseed oil
- 3 Tbsps chopped Walnut
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
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.
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.
