Steaks with Chestnut Dressing and Mashed Potatoes

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Steaks with Chestnut Dressing and Mashed Potatoes
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
883
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie883 cal.(42 %)
Protein52 g(53 %)
Fat43 g(37 %)
Carbohydrates56 g(37 %)
Sugar added1 g(4 %)
Roughage5.2 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E5 mg(42 %)
Vitamin K7.7 μg(13 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin22.7 mg(189 %)
Vitamin B₆0.9 mg(64 %)
Folate62 μg(21 %)
Pantothenic acid2 mg(33 %)
Biotin10.8 μg(24 %)
Vitamin B₁₂10 μg(333 %)
Vitamin C50 mg(53 %)
Potassium1,861 mg(47 %)
Calcium120 mg(12 %)
Magnesium121 mg(40 %)
Iron7.4 mg(49 %)
Iodine21 μg(11 %)
Zinc9.5 mg(119 %)
Saturated fatty acids21.7 g
Uric acid260 mg
Cholesterol163 mg
Complete sugar12 g

Ingredients

for
4
For the steaks, dressing and gravy
75 grams Chestnuts precooked (vacuum packed)
4 Tbsps breadcrumbs
50 grams butter
1 tsp sharp Mustard
1 tsp finely chopped marjoram
salt
freshly ground peppers
4 Steak (each about 180 grams)
2 Tbsps sunflower oil
100 grams shallots
1 tsp powdered sugar
250 milliliters dry Red wine
100 milliliters Port wine
250 milliliters Beef broth
For the mashed potatoes
800 grams starchy potatoes
salt
100 milliliters milk
100 milliliters Whipped cream
25 grams soft butter
freshly ground Nutmeg
fresh marjoram (for garnish)
4 Cherry tomatoes
How healthy are the main ingredients?
potatoshallotWhipped creamChestnutMustardmarjoram

Preparation steps

1.

For the dressing, process chestnuts, breadcrumbs, butter, mustard and marjoram in a blender until crumbly. Season with salt and pepper and refrigerate.

2.

For the mashed potatoes, scrub and peel potatoes. Boil potatoes in salted water until done, about 30 minutes.

3.

Preheat oven to 120°C (approximately 250°F). Rinse steaks, pat dry, season with salt and pepper and sauté in hot oil on both sides. Place steaks on a wire rack set over a rimmed baking sheet, top with chestnut dressing and bake 10-15 minutes.

4.

Peel shallots, cut lengthwise into quarters and sauté in pan drippings from steaks. Sprinkle shallots with powdered sugar to caramelize, deglaze pan with red wine and let boil down. Stir port wine and broth into pan, let boil down and season with salt and pepper.

5.

Drain potatoes and press through a potato ricer. In a large pan, heat milk, cream and butter and gradually stir in riced potatoes with a wooden spoon. Season mashed potatoes with salt and nutmeg.

6.

Serve steaks and dressing on warmed plates with gravy and mashed potatoes. Garnish with marjoram and cherry tomatoes.