Steak with Mustard Sauce
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
726
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 726 cal. | (35 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 25.3 mg | (211 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 12.4 μg | (413 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,482 mg | (37 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Entrecote (each about 200 g)
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 600 grams cooked potatoes (day old)
- 3 Tbsps clarified butter
- For the sauce
- 1 Tbsp butter
- 100 milliliters Whipped cream
- 2 tsps Dijon mustard
- 1 tsp Worcestershire sauce
Preparation steps
1.
Rinse the steaks and pat dry. Peel the potato and cut into thin slices. Heat the butter in a pan and sauté the potatoes on both sides until crispy. Heat the oil in a heavy skillet (preferably a grill pan) and cook the steaks for 3-4 minutes on both sides. Season to taste with salt and pepper, remove from the heat, and keep warm.
2.
For the sauce, add the butter to the pan drippings and melt over low heat. Mix in the cream and cook until frothy, stirring constantly. Mix in the mustard and the worcestershire sauce and simmer for 1-2 minutes over low heat. Season to taste with salt and pepper. Serve the steaks with the sautéed potatoes on preheated plates. Top with the sauce, garnish with parsley, and serve immediately.
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