Steaks with Carrots and Tagliatelle
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
727
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 727 cal. | (35 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,137 mg | (28 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Tagliatelle
- 3 carrots
- 4 Rump steak (each around 150 grams) (approximately 5 ounces)
- salt
- freshly ground peppers
- ground coriander
- 3 Tbsps clarified butter
- 50 grams pecorino romano (sliced)
- Lemon balm
Preparation steps
1.
Cook the pasta in boiling salted water until al dente.
2.
Peel the carrots and then thinly slice lengthwise with a vegetable peeler. Blanch in boiling salted water for 4 minutes. Drain.
3.
Season the steaks with salt, pepper and coriander. Melt the butter in a large frying pan and sear the steaks for around 3 minutes per side. Cover with aluminum foil and set aside to rest.
4.
Drain the pasta, toss with the butter in the frying pan with the carrots and season with salt and pepper.
5.
Serve the steaks and noodles garnished with cheese and lemon balm.
