Rump Steak with Olive Sauce
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
477
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 9.2 μg | (307 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 721 mg | (18 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams Sirloin steak
- salt
- freshly ground pepper
- 3 Tbsps olive oil
- 1 shallot
- 2 Tbsps Cognac (or brandy)
- 4 Tbsps dry Vermouth
- 1 jar Beef stock (400 ml)
- 100 grams black Olives (pitted)
Preparation steps
1.
Trim the fat from the rump steak. Season with salt and pepper to taste. Heat 2 tablespoons of the olive oil in a skillet. Add the steak and cook until golden on both sides. Place in an ovensafe dish and bake in a 180°C (approximately 350°F)(gas: 160 degrees: Level 2-3, convection) oven for 20-25 minutes.
2.
Heat the remaining oil in a skillet. Peel and finely chop the shallots. Add to the skillet and cook until translucent. Stir in the stock and simmer for 10 minutes.
3.
Chop the olives and stir into the sauce. Allow to simmer for 2-3 minutes.
Allow the rump steak to rest for 5-10 minutes. Slice and serve with the sauce.
