Steaks with Mustard Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 687 cal. | (33 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 767 mg | (19 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 100 grams white onions
- 140 grams butter
- 80 grams Toast
- 1 tsp coarse Mustard
- 20 grams breadcrumbs
- 4 Steak fillet (each about 180 grams)
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil (for cooking)
- 100 milliliters Beef stock
Preparation steps
Peel onion and chop finely. Heat 20 grams (approximately 2/3 ounce) of butter and saute onion until soft. Place into a bowl. Cut off bread crust and dice bread finely. Heat another 20 grams of butter and cook bread cubes until golden. Combine with onion. Add 100 grams (approximately 3 1/2 ounces) of softened butter, mustard and crumbs to the mixture and season with salt and pepper. Spread mixture on a piece on aluminum foil until 1 cm (approximately 1/2 inch) thick. Cover and refrigerate overnight. Season steaks with salt and pepper.
Heat oil in a pan and cook steaks for about 3-4 minutes per side. Place steaks on plates and let rest for a few minutes. With a help of a cookie cutter, cut out ovals from steaks. Cut out same-sized ovals from herb crust. Add stock to the pan with meat drippings and simmer, stirring, for a few minutes. Season with salt and pepper and strain through a sieve. Top steaks with herb crust and roast under a hot broiler until crust browns lightly, watching carefully. Arrange steaks on plates and serve with mixed salad, if desired.
