Sliced Beef over Pomme Puree
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
707
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 707 cal. | (34 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 39.5 μg | (66 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,677 mg | (42 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the mashed potatoes
- 5 ⅓ cups floury potatoes
- ⅜ cup milk
- ⅜ cup cream (at last 30% fat)
- 2 Tbsps softened butter
- Truffle oil
- Plus
- 4 fillet Steak (approx. 150 g each)
- 2 Tbsps sunflower oil
- ⅔ cup Veal stock
- 1 Tbsp balsamic vinegar
- ½ Tbsp black Truffle (finely chopped)
- 4 Tbsps white balsamic vinegar
- 2 Tbsps grapeseed oil
- 1 Zucchini (cut lengthways into very thin strips, each approx. 10 cm long)
- 1 Tbsp butter
- Arugula (to garnish)
Preparation
Kitchen utensils
1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 große Bowl, 1 Paper towel, 1 Small skillet, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Slotted spatula, 1 beschichteter Wok, 1 Measuring cups
Preparation steps
1.
Heat the oven to its lowest setting.
2.
Cook the potatoes in salt water for approx. 30 minutes.
3.
Fry the steaks in hot oil on both sides, season with sea salt and ground black pepper and place on a oven rack (with a tray underneath to catch the fat).
4.
Cook in the oven to 10-15 minutes. Quench the meat juices with the stock and the balsamic vinegar and reduce to about half.
5.
Mix half the truffles with the white balsamic vinegar and the grape seed oil and blanche the courgette in salt water for 1-2 minutes.
6.
Drain the potatoes and put them through a potato ricer (or mash with a conventional potato masher). Heat together the milk, cream and butter and gradually add to the potatoes. Stir in the remaining truffles and season with salt and truffle oil.
7.
Remove the meat juice stock from the heat, stir in the butter and season with salt and ground black pepper.
8.
Remove the courgette from the water and lay the sticks in a fan shape (overlapping) on pre-warmed plate. Place the mashed potatoes on top - use a cookie cutter to create perfect rounds if desired - and garnish with the rocket. Cut the steaks into fine slices and arrange on top of the mash and the rocket. Drizzle the meat and the lettuce with the meat juice stock and some truffle dressing.
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