Sliced Beef over Pomme Puree

Name: Sliced Beef over Pomme Puree
Total time: 1 h 25 min
Yield: 4
Ingredients: 5.333 cups floury potatoes; 0.375 cup milk; 0.375 cup cream (at last 30% fat); 2 Tbsps softened butter; Truffle oil; 4 fillet Steak (approx. 150 g each); 2 Tbsps sunflower oil; 0.667 cup Veal stock; 1 Tbsp balsamic vinegar; 0.5 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)

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Health Score:

81 / 100

Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 25 min.

Ready in

Calories:

707

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

For the mashed potatoes: 5.333 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)

How healthy are the main ingredients?

potato grapeseed oil Zucchini Arugula

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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

Heat the oven to its lowest setting.

Cook the potatoes in salt water for approx. 30 minutes.

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).

Cook in the oven to 10-15 minutes. Quench the meat juices with the stock and the balsamic vinegar and reduce to about half.

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.

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.

Remove the meat juice stock from the heat, stir in the butter and season with salt and ground black pepper.

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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