Steak with Baked Potato

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Steak with Baked Potato
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
556
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie556 cal.(26 %)
Protein47 g(48 %)
Fat33 g(28 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage1.3 g(4 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E3 mg(25 %)
Vitamin K9.5 μg(16 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin19.9 mg(166 %)
Vitamin B₆0.5 mg(36 %)
Folate26 μg(9 %)
Pantothenic acid1.1 mg(18 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂9.8 μg(327 %)
Vitamin C22 mg(23 %)
Potassium1,138 mg(28 %)
Calcium49 mg(5 %)
Magnesium70 mg(23 %)
Iron4.9 mg(33 %)
Iodine8 μg(4 %)
Zinc8.4 mg(105 %)
Saturated fatty acids17.3 g
Uric acid231 mg
Cholesterol149 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
4 big, floury potatoes
1 Tbsp vegetable oil
4 Rump steak (each 160 grams)
2 Tbsps butter
salt
freshly ground peppers
150 grams Crème fraiche
2 tsps lemon juice
1 Tbsp Whipped cream
1 Tbsp finely chopped parsley
How healthy are the main ingredients?
Whipped creamparsleypotatosalt

Preparation steps

1.

Rinse potatoes and parboil in boiling salted water for 20 minutes.

2.

Drain potatoes and let dry slightly. Wrap in aluminum foil and bake in a preheated 220°C (approximately 425°F) oven for about 35 minutes.

3.

Melt butter in a pan and sauté steaks for about 3 to 4 minutes per side. Season with salt and pepper to taste.

4.

Mix together creme fraiche, cream, lemon juice and parsley and season with salt and pepper to taste.

5.

Take potatoes from the oven and remove the foil. To serve, slice potatoes lengthwise and dollop with creme fraiche mixture. Place on a plate with the steak and serve with a small salad if desired.