Steaks with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,264 cal. | (60 %) | ||
| Protein | 76.42 g | (78 %) | ||
| Fat | 85.59 g | (74 %) | ||
| Carbohydrates | 45.87 g | (31 %) | ||
| Sugar added | 24.95 g | (100 %) | ||
| Roughage | 7.19 g | (24 %) |
| Vitamin A | 62.78 mg | (7,848 %) | ||
| Vitamin D | 0.38 μg | (2 %) | ||
| Vitamin E | 2.55 mg | (21 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 31.02 mg | (259 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 37.84 μg | (13 %) | ||
| Pantothenic acid | 2.75 mg | (46 %) | ||
| Biotin | 4.98 μg | (11 %) | ||
| Vitamin B₁₂ | 10.48 μg | (349 %) | ||
| Vitamin C | 96.43 mg | (102 %) | ||
| Potassium | 1,873.05 mg | (47 %) | ||
| Calcium | 157.97 mg | (16 %) | ||
| Magnesium | 107.3 mg | (36 %) | ||
| Iron | 8.73 mg | (58 %) | ||
| Zinc | 28 mg | (350 %) | ||
| Saturated fatty acids | 37.23 g | |||
| Cholesterol | 292.83 mg |
Ingredients
- For the steaks
- 600 grams Kohlrabi
- 20 grams butter
- 150 milliliters Beef broth
- salt
- freshly ground peppers
- 2 tart Apple
- 4 centiliters Calvados
- 100 grams sugar
- 3 sheets Sage
- 4 Steak (each 180 grams)
- 2 Tbsps vegetable oil
- 100 grams Crème fraiche
- Nutmeg
- For garnish
- pink peppercorns
- Sage
Preparation steps
For the steaks, peel kohlrabi and cut into pieces. Cook briefly in the hot butter. Deglaze with the broth, season with salt and pepper, cover and simmer about 10 minutes.
Rinse apples, remove the stems and cut crosswise into 4-5 mm (approximately 1/4-inch) thick slices. Cut out the seeds, if desired. Bring the Calvados to a boil with the sugar and 150 ml (approximately 2/3 cup) water. Simmer about 5 minutes. Then add the apple slices and sage and simmer for 1-2 minutes. Remove from the heat and take the apples from the syrup. Drain well.
Rinse steaks and pat dry. Season with salt and pepper. Sear in the hot oil in a pan for 2-3 minutes (depending on the desired degree of cooking) on each side. Wrap in foil and let rest for about 10 minutes.
Mix crème fraîche with kohlrabi and season with salt and nutmeg. Arrange on plates with the halved steaks and top with the apple slices. Sprinkle with pink peppercorns and serve garnished with sage leaves.
