Steak with Scallions
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
504
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 slices Beef fillet (weighing about 160 - 180 g apiece)
- salt
- freshly ground peppers
- 1 tsp dried herbes de Provence
- 2 slices Bacon
- 1 Tbsp clarified butter
- ½ bunch scallions
- 1 Tbsp butter
- ⅜ cup Veal stock
- 2 Tbsps cream
How healthy are the main ingredients?
saltPreparation steps
1.
Wash and trim the spring onions and blanch the white and light-green parts in boiling salted water for about 5 minutes. Drain, refresh in cold water and drain thoroughly. Cut into approximately 3 cm pieces.
2.
Wrap the meat in bacon and tie with kitchen string. Heat the clarified butter in a pan until it sizzles and fry the meat for about 2 - 4 minutes each side (according to preference). Season with salt and pepper and sprinkle with herbs. Wrap in aluminium foil and leave to rest.
3.
Deglaze the meat juices in the pan with stock, simmering to reduce slightly, and then stir in the cream and season with salt and pepper.
4.
Heat the spring onions by tossing in hot butter, then season with salt and pepper.
5.
Serve the beef fillets on plates with the spring onions, garnished with a little sauce.
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