Sirloin Steaks with Mustard Crust, Vegetables and Potatoes
Healthy, because
Even smarter
Nutritional values
Mustard is the oldest spice plant in the world and the mustard extracted from it is also delicious. It scores points for its pungency, which stimulates blood circulation, makes you awake and active. Scientists found additional evidence of a cancer-inhibiting effect of the mustard oils contained. Beef steaks provide important protein, which our body needs as a building material for cells, muscles, messenger substances and antibodies. In addition, they score points with plenty of B vitamins, which we need for strong nerves and an efficient brain.
As a starter to the roast with a crispy mustard crust, you can serve a salad with honey-mustard dressing. As a variation it is also possible to serve other vegetables with the dish. In winter, beetroot or parsnip is a good choice. In summer, tomato, zucchini or eggplant are just as suitable.
(Percentage of daily recommendation)
| Calorie | 841 cal. | (40 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,908 mg | (48 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 27 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 242 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 2 onions
- 4 Sirloin steak (each about 180 grams)
- freshly ground peppers
- clarified butter
- salt
- 1 egg
- 3 Tbsps breadcrumbs
- 1 Tbsp Mountain cheese (freshly grated)
- 4 Tbsps medium hot Mustard
- 1 tsp Tomato paste
- 250 milliliters Whipped cream (at least 30% fat content)
- 600 grams Boiled potato
- 5 carrots
- 6 scallions
- 1 Tbsp butter
Preparation steps
Peel onions, chop finely and sauté in 2 tablespoons butter. Allow to cool. Preheat the oven to 220°C (approximately 425°F). Season the steaks with salt and pepper and fry in 1 tablespoon butter on each side for about 2 minutes. Place on an ovenproof plate. Mix egg with onions, breadcrumbs, cheese and half of the mustard and cover the steaks with mixture. Bake in preheated oven until golden brown, 5-7 minutes.
Stir remaining mustard into pan drippings and add the tomato paste. Stir in the cream and bring to a boil. Season to taste and let simmer until creamy.
Fry potatoes in 1 tablespoon butter until golden brown all around. Peel carrot and cut lengthwise into sticks. Rinse scallions, trim and cut into long pieces. Blanch carrots in boiling salted water for 4 minutes, add scallions and continue to cook both for another 2-3 minutes. Drain well. Melt 1 tablespoon butter in a pan and toss the vegetables in it briefly. Season with salt and pepper. Arrange steaks with potatoes and vegetables on plates, then drizzle with the sauce and sprinkle with plenty of freshly ground pepper. Serve immediately.
