Steak with White Asparagus and Chive Sauce
Steak with White Asparagus and Chive Sauce - A great combination for meat lovers!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 124.6 μg | (208 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 283 μg | (94 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,674 mg | (42 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 kilogram white Asparagus
- 8 potatoes (at 800 grams)
- salt
- 4 shallots
- 1 bunch Chives
- 3 Tbsps olive oil
- 50 milliliters white wine
- 150 grams Sour cream
- 1 Tbsp Mustard
- peppers
- 1 garlic clove
- 4 Steak fillet (at 150 grams)
Preparation steps
Peel the asparagus and remove woody the ends. Scrub the potatoes and they boil in salted water for about 25 minutes and drain.
Meanwhile, boil the asparagus in salted water until al dente for about 15-20 minutes.
For the sauce, peel the shallots and chop finely. Rinse chives, shake dry and cut. Save a few chives for garnish.
Heat 2 tbsp of oil in a pan. Cook shallots until soft over medium heat. Pour in wine and let it boil at medium heat for about 5 minutes, then mash finely.
Add sour cream, chives, mustard, salt, and pepper and reduce heat. Peel garlic and squeeze through a garlic press into the sauce. Keep warm.
Heat the remaining oil in a large skillet. Cook the steaks over high heat on both sides, about 1 ½-3 minutes each until done, depending on the desired degree of cooking.
To serve: Drain the asparagus and distribute on 4 plates. Cut steaks into slices and serve with potatoes next to it. Drizzle with sauce and garnish with remaining chives.
