Spicy Beef Roulade with Vegetables and Potato Skewers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,605 mg | (40 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 sprig rosemary
- 2 sprigs thyme
- 2 sprigs parsley
- 1 sprig Sage
- 2 sprigs Basil
- 2 garlic cloves
- 50 grams Pine nuts
- 7 Tbsps olive oil
- 800 grams Beef fillet (trimmed)
- salt
- freshly ground peppers
- 20 grams clarified butter
- 500 grams small, waxy potatoes
- 1 tsp thyme
- 200 grams Cherry tomatoes (orange and red)
- 3 scallions
- 1 Eggplant
- 2 red onions
- 1 Tbsp black, pitted Olives
- 1 Tbsp green, pitted Olives
Preparation steps
Preheat the oven to 140°C (approximately 300°F).
Rinse the herbs, shake dry, pluck off the leaves or needles and chop finely. Finely chop 1 clove of garlic. Dry toast the pine nuts until golden brown, remove and chop finely. Sauté the garlic in a hot pan with 2 tablespoons oil until golden brown, add the pine nuts and herbs then remove from the heat. Rinse the beef, pat dry, and slice lengthwise into 1 cm (approximately 1/3 inch) thick pieces. Season with salt and pepper and sprinkle with the herb mixture. Roll up the fillets into roulades and tie with butcher's twine. In a roasting pan, melt the butter and brown the roulades. Transfer to oven for 30-40 minutes, until cooked to your liking. Meanwhile, scrub the potatoes, pat dry, mix with the thyme and season with salt, pepper and paprika, if desired. Toss with 3 tablespoons olive oil and roast on a baking sheet lined with parchment paper for about 30 minutes.
Rinse the vegetables, cut the tomatoes into quarters, cut the spring onions diagonally into 2 cm (approximately 3/4 inch) pieces and cut the eggplant into bite size pieces. Peel the onions and cut into wide wedges. Peel the remaining garlic and finely mince. Drain the olives and cut in half or into quarters. In a pan, heat the remaining olive oil and sauté the vegetables (except the tomatoes), stirring occasionally, for 6-8 minutes. Add the olives and tomatoes for the last 2-3 minutes. Add the garlic and season with salt and pepper.
Arrange the cooked potatoes on wooden skewers and serve with the vegetables on serving plates with the roulades and salad, if desired.
