Roast in Onion Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the roast
- 800 grams Roast beef
- salt
- freshly ground peppers
- 40 grams mixed Fresh herbs (such as marjoram, thyme, chervil)
- 2 Tbsps clarified butter
- 1 tsp medium-hot Mustard
- 1 Tbsp Mustard seed
- For the sauce
- 5 large onions
- 1 Tbsp sunflower oil
- 100 milliliters dry white wine
- 100 milliliters Beef broth
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- fresh Chervil (for garnish)
Preparation steps
Preheat the oven to 150°C (approximately 300°F).
For the roast, rinse roast beef, pat dry and season with salt and pepper. Rinse herbs, shake dry and chop finely. Heat clarified butter in a frying pan and brown meat on all sides for about 4 minutes. Remove meat from frying pan, brush with mustard and cover with chopped herbs and mustard seeds. Place on the rack of the oven and slide a drip pan underneath. Roast in a preheated oven for 25-40 minutes (depending on meat thickness and individual preference). The meat should have an internal temperature of 55-60°C (approximately 125-150°F).
For the sauce, peel onion and cut into rings. Heat sunflower oil in a pan, add onion rings and fry for 2-3 minutes while stirring. Deglaze with wine and broth and simmer uncovered for 8 minutes. Add cream, bring to a boil and season with salt, pepper and nutmeg. Remove roast beef from the oven and cut into slices, place in the onion sauce and serve garnished with fresh chervil.
