Steaks with Sweet Potato Puree
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
850
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 850 cal. | (40 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 13 mg | (108 %) | ||
| Vitamin K | 195.4 μg | (326 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 10.3 μg | (343 %) | ||
| Vitamin C | 160 mg | (168 %) | ||
| Potassium | 1,840 mg | (46 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 23.3 g | |||
| Uric acid | 328 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Strip Steak (beef)
- 200 milliliters Whipped cream
- 200 milliliters Beef broth
- 50 grams Cheddar cheese (grated)
- salt
- freshly ground peppers
- 1 Tbsp green peppercorns
- 1 shallot (chopped)
- 1 garlic clove (chopped)
- 1 Tbsp vegetable oil
- 400 grams Broccoli
- 800 grams Sweet potato
- 2 Tbsps butter
- 150 milliliters hot milk
- Nutmeg (ground)
- 2 Tbsps parsley (chopped)
Preparation steps
1.
Boil sweet potatoes in salted water for about 30 minutes.
2.
For the sauce, sauté garlic, shallot and peppercorns in hot oil until soft. Deglaze with broth, add cream and simmer until reduced to about half. Puree briefly, then stir in grated cheddar cheese and season with salt to taste.
3.
Peel sweet potatoes and press through a potato ricer. Stir in hot milk and butter with a wooden spoon until smooth, thick and creamy, adding more milk if needed. Season with salt and nutmeg and stir in parsley.
4.
Blanch broccoli florets in salted water for about 5 minutes.
5.
Season steaks with salt and pepper and broil on a grill to desired degree of doneness, 4-8 minutes.
6.
Serve the steaks with the broccoli, sweet potato puree and peppercorn sauce.
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