Beef with Bacon and Swedish Style Mashed Potatoes
Healthy, because
Even smarter
Nutritional values
With up to 2.6 milligrams of iron per 100 grams, beef is considered one of the best sources of this mineral and thus contributes to blood formation and improved oxygen transport. When buying the meat, opt for free-range farming in organic quality, as the grass feed contains more anti-inflammatory omega-3 fatty acids in the meat.
To make the mashed potatoes less caloric, you can also use sour cream with a fat content of 10% and milk with 1.5% fat instead of butter and full-fat milk. If you like it a bit spicier, you can also season it with white pepper.
(Percentage of daily recommendation)
| Calorie | 801 cal. | (38 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.7 mg | (189 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,633 mg | (41 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the mashed potatoes
- 800 grams floury potatoes
- 200 milliliters milk
- 40 grams butter
- freshly grated Nutmeg
- For the fillet
- 4 Steak fillet (about 180 grams)
- 80 grams Bacon (in slices)
- salt
- freshly ground peppers
- 200 milliliters Red wine
- 200 milliliters Veal stock
- 100 milliliters Port wine
- 2 Tbsps cold butter
Preparation steps
For the mashed potatoes: Rinse potatoes and evenly steam for about 30 minutes.
For the fillet: Preheat oven to 120°C (approximately 250°F).
Rinse steaks and pat dry. Cut bacon into strips and fry in a non-stick frying pan until crispy. Drain on paper towel. Season steaks with salt and pepper and fry in hot bacon grease on both sides until brown for 2-3 minutes. Remove from pan and pour off fat. Place steaks on a baking sheet and leave in the oven until done about 15 minutes, as desired.
Add red wine and port wine in the pan for drippings and let reduce to approximately 150 ml (approximately 5 ounces). Stir in butter, do not allow it to boil and season with salt and pepper.
Peel potatoes, squeeze through a ricer and pour in hot milk. Add butter and season with salt and nutmeg.
In a bowl, spoon in potatoes and place steaks on top. Drizzle with the sauce and serve sprinkled with bacon.
