Steak with Pepper Sauce
(1 vote)
(1 vote)
Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
561
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 741 mg | (19 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the steak
- 800 grams Beef fillet
- 3 Tbsps vegetable oil
- 1 Tbsp butter
- Sea salt
- freshly ground peppers
Preparation steps
1.
For the steak: Rinse beef, pat dry and cut into four thick slices with sharp knife. Tie each slice of beef with kitchen twine. Fry beef in hot oil on both sides, so pores close. Reduce heat to low and add butter. Fry steak for 2-3 minutes on each side as desired. The less each steak gives when pressed with fingertips, the more done it is. Season steak with salt and pepper, wrap in aluminum foil and let rest for a few minutes. If steaks are very thick, cook in oven for few minutes until steaks reach desired doneness.
2.
For the sauce: Melt butter in pan and add green pepper, gravy and cream and cook until foamy. Stir in mustard and cognac, let boil for 2-3 minutes and season with salt and pepper.
3.
Remove kitchen twine and serve steaks with sauce.
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