Steak with Herby Cream Sauce
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
530
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 87.7 μg | (146 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 240 μg | (80 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 9.9 μg | (330 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,264 mg | (32 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 269 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 ½ cups Asparagus (trimmed)
- 1 Tbsp butter
- 4 Tbsps olive oil
- 4 shallots (finely chopped)
- 1 clove garlic cloves (crushed)
- ⅜ cup white wine
- 2 Tbsps grainy Mustard
- ½ cup double cream
- 4 Tbsps chopped Tarragon
- 4 fillet Steak
- salt
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Pot, 1 Springform pan, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Sieve, 1 Brush, 1 Immersion blender, 1 deep bowl, 1 Aluminum foil, 1 Oven rack
Preparation steps
1.
Cook the asparagus in a large pan of simmering, salted water for 5-6 minutes or until tender. Drain well, stir in the butter and keep warm.
2.
Heat 2 tbsp oil in a pan and gently cook the shallots until translucent. Add the garlic, cook for one minute then add the wine.
3.
Reduce for 2 minutes, and then stir in the mustard, cream, and tarragon. Season with salt and pepper and set aside.
4.
Heat the remaining oil in a wide pan. Cook the steaks for 2 - 4 minutes each side, depending on how you like your steaks cooked.
5.
Serve the steaks on a bed of asparagus with the sauce poured over.
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