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Bistec amb puré de patates i salsa de vi negre

Bistec amb puré de patates i salsa de vi negre
Registrat per @leo | A 0 usuaris els ha agradat aquest aliment | 0 usuaris han desat aquest aliment

Informació nutricional

Per ració de 430 g

% Valor diari basat en una dieta de 2000 kcal

Calories 760 kcal
38% DV
Greix total 47.0g
72% DV
Greixos monoinsaturats21.5g
Greixos poliinsaturats2.8g
Greixos saturats19.0g
Greixos trans1.7g
Hidrats de carboni totals 34.0g
11% DV
Fibra3.0g
Midó28.0g
Sucres3.0g
Proteïna 45.0g
90% DV
Proteïna animal45.0g

Sobre

Un plat contundent d’estil steakhouse amb vedella tallada, puré de patates cremós amb cibulet i una salsa reduïda fosca. És ric en proteïnes i greixos, amb una aportació moderada d’hidrats de carboni procedents de les patates.

Ingredients

Vitamines i minerals

Vitamines

NutrientQuantitat%VRNSemivida
Biotina (B7)7.0mcg23%
Colina155.0mg28%
Folat (B9)32.0mcg8%
Niacina (B3)10.8mg68%
Àcid pantotènic (B5)1.6mg32%
Riboflavina (B2)0.4mg32%
Tiamina (B1)0.2mg18%
Vitamina A210.0mcg23%
Vitamina B123.1mcg129%
Vitamina B60.9mg56%
Vitamina C14.0mg16%
Vitamina D0.8mcg4%
Vitamina E1.2mg8%
Vitamina K32.0mcg27%

Minerals

NutrientQuantitat%VRNSemivida
Calci95.0mg10%
Coure210.0mcg23%
Ferro4.6mg26%
Magnesi58.0mg14%
Fòsfor455.0mg65%
Potassi1180.0mg25%
Seleni39.0mcg71%
Sodi980.0mg43%
Zinc8.1mg74%

Bistec amb puré de patates i salsa de paella al vi negre

Un clàssic plat de bistec amb bistec de vedella marcat a la paella, servit amb puré de patates cremós i una salsa fosca de paella enriquida amb vi negre i all. El cibulet hi aporta un toc fresc al final.

Ingredients
  • Bistec de vedella 180 g

  • Puré de patates 160 g

  • Mantega 15 g

  • Nata per cuinar 20 g

  • Cibulet 5 g

  • Salsa fosca de paella 25 g

  • Brou de vedella 10 ml

  • Vi negre 5 ml

  • All 3 g

  • Pebre negre 1 g

  • Sal 1 g

  • Oli de cuina 5 ml


    • Pes total: 430 g

    Instructions
  • 1. Amaniu el bistec de vedella amb sal i pebre negre.

  • 2. Escalfeu l'oli de cuina en una paella a foc mitjà-alt i marqueu el bistec fins que estigui ben daurat i al punt de cocció que preferiu. Deixeu-lo reposar breument.

  • 3. A la mateixa paella, afegiu-hi l'all i després desglaçeu amb el vi negre i el brou de vedella. Incorporeu la salsa fosca de paella i deixeu-ho coure a foc lent fins que redueixi lleugerament.

  • 4. Escalfeu el puré de patates amb la mantega i la nata per cuinar fins que quedi suau i cremós.

  • 5. Emplateu el puré de patates, talleu el bistec a làmines o col·loqueu-lo a sobre o al costat, i aboqueu la salsa per damunt del bistec.

  • 6. Acabeu amb cibulet picat.


    • Prep time
    10 minuts

    Cook time
    15 minuts

    Helpful tips
  • Deixeu reposar el bistec abans de servir-lo perquè els sucs es mantinguin dins la carn.

  • Ajusteu l'espessor de la salsa fent-la coure una mica més si cal.

  • Feu servir puré de patates calent per obtenir la millor textura i presentació.
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