Steak with Brussels Sprouts and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 960 cal. | (46 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 15.3 mg | (128 %) | ||
| Vitamin K | 236.3 μg | (394 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 214 μg | (71 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 214 mg | (225 %) | ||
| Potassium | 2,468 mg | (62 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 13 mg | (163 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 419 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 300 grams Brussels sprouts
- salt
- 400 grams waxy potatoes
- 2 onions
- 4 Tbsps vegetable oil
- 2 Tbsps butter
- freshly ground peppers
- 2 Tbsps lemon juice
- 100 grams Whipped cream
- 2 filets mignon 200 grams each (approximately 7 ounces each)
Preparation steps
Remove leaves from Brussels sprouts. Rinse briefly in a colander. Blanch the Brussels sprouts leaves in boiling salted water about 1 minute. Drain, rinse and drain again.
Peel, rinse and thinly slice the potatoes. Pat dry. Peel and finely chop the onions.
Heat 2 tablespoons oil and 1 tablespoon butter in a large frying pan. Cook the potato slices until crispy, turning frequently. After about 5 minutes, add 1/2 of the chopped onion and cook over low heat. Season with salt and pepper.
Melt 1 tablespoon butter in a wide saucepan. Sauté the remaining onion. Add the Brussels sprouts leaves and toss to coat in the hot butter. Add the cream, lemon juice, salt and pepper and bring to a boil. Simmer over low heat until tender.
Meanwhile, pat dry the steaks with paper towels.
Heat 2 tablespoons oil in a heavy pan. Cook the steaks 2 minutes until seared. Turn the steaks, add 1 tablespoon butter and cook until desired doneness.
Season the finished steaks with salt and coarse pepper.
Serve with the Brussels sprouts and potatoes.
