Steaks with Baked Potatoes and Tomatoes
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
569
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,326 mg | (33 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 big, starchy potatoes
- 4 Tomatoes
- 1 Tbsp vegetable oil
- 4 Rump steak (each about 160 grams)
- 2 Tbsps butter
- salt
- freshly ground peppers
- 150 grams Crème fraiche
- 2 tsps lemon juice
- 1 Tbsp Whipped cream
- 1 Tbsp finely chopped parsley
Preparation steps
1.
Scrub potatoes and boil in salted water for 20 minutes.
2.
Rinse tomatoes, brush with oil and cut bottoms crosswise. Arrange on a baking dish.
3.
Drain potatoes and let evaporate slightly. Wrap in aluminum foil and bake in preheated oven at 220°C (approximately 425°F) ) for about 35 minutes. After 15 minutes, place tomatoes into the oven.
4.
Heat butter in a pan and sear steaks for about 3-4 minutes per side. Season with salt and pepper.
5.
Whisk creme fraiche with cream, add lemon juice and parsley and season with salt and pepper.
6.
Remove potatoes from oven and uncover, cut in the middle. Arrange steaks, potatoes and tomatoes on plates, top potatoes with creme fraiche mixture. Serve.
