Steaks with Asparagus and Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 62.6 μg | (104 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24.3 mg | (203 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,316 mg | (33 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 Steak (each about 8 ounces)
- Sea salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 18 ozs Asparagus
- 12 ozs small, brown button Mushroom
- ½ garlic clove
- 1 tsp powdered sugar
- 5 ozs dry Red wine
- 5 ozs Beef broth
- 2 Tbsps cold butter
Preparation steps
Remove meat from the refrigerator about 30 minutes before grilling.
Rinse steaks and pat dry, season with salt and pepper. Heat 2 tablespoons of oil in a grilling pan and sear steaks on both sides.
Place into a roasting pan with a rack and cook in preheated oven at 120°C / 250°F for about 15-30 minutes, depending on desired degree of meat doneness.
Rinse and trim asparagus, blanch in boiling salted water for about 8 minutes or until al dente. Clean mushrooms and cut into thin slices. Heat remaining oil in a pan and saute mushrooms for about 5 minutes on low heat.
Drain fat from the roasting pan and caramelize cooking juices with powdered sugar and sliced garlic until golden brown. Deglaze pan with red wine. Simmer briefly and add broth. Simmer for about 4-5 minutes and season with salt and pepper. Strain through a sieve and add butter cut into pieces. Mix well.
Arrange steaks and asparagus on plates. Top meat with mushrooms and drizzle with sauce. Serve with baked potato wedges, if desired.
