Roast Beef with Potato, Tomato and a Side Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 26.7 mg | (223 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,708 mg | (43 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 314 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 kilogram Roast beef (ready to cook)
- salt
- peppers
- 5 Tbsps olive oil
- 2 Tbsps coarse-grained Mustard
- 600 grams waxy, small potatoes
- 300 grams Cherry tomatoes (with panicle)
- 5 scallions
Preparation steps
Preheat the oven to 150°C (approximately 300°F).
Rinse the meat, pat dry, season with salt and pepper and sear in a hot pan on both sides briefly with 2 tablespoons of oil. Remove, brush with mustard and place in an oiled, ovenproof dish.
Rinse the potatoes thoroughly and pat dry. Rinse the tomatoes well and pat dry. Rinse, trim and cut the scallions into 6 cm (approximately 2 1/4 inch) long pieces.
Spread the potatoes around the meat, season with salt and pepper, drizzle with a little oil and bake in the preheated oven for 35-45 minutes (depending on the thickness of meat; Pink Core temperature: about 55°C - approximately 130°F).
15 minutes before the end of cooking, add the tomatoes and scallions.
Remove the meat from the dish, let it rest briefly, cut into slices and serve with the vegetables on warmed plates. Serve to taste drizzled with the drippings.
