Roast Beef with Zucchini and Feta Cheese Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 727 cal. | (35 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.4 mg | (228 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 12.9 μg | (430 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,484 mg | (37 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 11.7 mg | (146 %) | ||
| Saturated fatty acids | 22.9 g | |||
| Uric acid | 326 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the zucchini
- 700 grams Zucchini
- 5 scallions
- 130 grams starchy potatoes
- salt
- peppers
- freshly grated Nutmeg
- butter (for the ramekins)
- 150 grams Feta
- 200 grams Whipped cream
- 1 Tbsp Pine nuts
- For the beef
- 1 kilogram Roast beef (with thin layer of fat)
- salt
- peppers
- 1 tsp medium-hot Mustard
- 1 Tbsp vegetable oil
Preparation steps
Rinse the zucchini and cut into strips. Rinse and trim the scallions and cut into thin rings. Peel the potatoes and grate coarsely. Mix the vegetables and season with salt, pepper, and nutmeg. Butter 4 small ramekins and fill with the zucchini mixture. Crumble the feta cheese over it, drizzle with 50 ml (approximately 1/4 cup) of cream and some pine nuts.
Pat the roast beef dry, trim the meat and cut only the fat layer in a diamond-shaped pattern (do not cut into the meat). Season with salt and pepper on the flesh side only and rub with mustard.
Heat a shallow roasting pan, add the oil and brown the roast beef on the fat side over medium heat for 4-6 minutes, until golden brown. Turn the roast beef over and insert an oven-safe thermometer.
Bake in a preheated convection oven at 160°C (approximately 325°F) on the lower rack on a baking sheet. Place the zucchini gratin on the upper shelf. Cook for about 30 minutes, until the meat has reached the desired core temperature. Remove the zucchini gratin after about 25 minutes.
When finished, remove the roast beef and let it rest wrapped in tin foil for 10 minutes before cutting. Cut the meat across the grain into thin slices. Arrange with a little gravy on warmed plates and serve alongside the zucchini gratin.
