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Entrecot de vedella a la paella amb mantega de farigola

Entrecot de vedella a la paella amb mantega de farigola
A 0 usuaris els ha agradat aquest aliment | 0 usuaris han desat aquest aliment

Informació nutricional

Per ració de 320 g

% Valor diari basat en una dieta de 2000 kcal

Calories 930 kcal
47% DV
Greix total 75.0g
100% DV
Hidrats de carboni totals 2.0g
1% DV
Proteïna 62.0g
100% DV

Sobre

Un entrecot gran de vedella, marcat a la paella i probablement regat amb mantega, que aporta molta proteïna i un contingut molt alt de greix, amb hidrats de carboni gairebé inexistents.

Ingredients

Vitamines i minerals

Vitamines

NutrientQuantitat%VRNSemivida
Biotina (B7)9.0mcg30%
Colina250.0mg45%
Folat (B9)18.0mcg5%
Niacina (B3)16.5mg103%
Àcid pantotènic (B5)2.4mg48%
Riboflavina (B2)0.7mg54%
Tiamina (B1)0.1mg8%
Vitamina A55.0mcg6%
Vitamina B127.2mcg300%
Vitamina B61.4mg82%
Vitamina D0.4mcg2%
Vitamina E0.9mg6%
Vitamina K2.5mcg2%

Minerals

NutrientQuantitat%VRNSemivida
Calci45.0mg5%
Coure140.0mcg16%
Ferro5.8mg32%
Magnesi58.0mg14%
Fòsfor560.0mg80%
Potassi760.0mg16%
Seleni58.0mcg105%
Sodi620.0mg27%
Zinc11.5mg105%

Entrecot de vedella marcat a la paella amb mantega de farigola

Un entrecot clàssic cuinat de manera senzilla amb sal, pebre negre, farigola, mantega i oli. És un plat d'entrecot marcat a la paella, directe i sense complicacions, que destaca la riquesa natural de la vedella.

Ingredients


  • Entrecot de vedella, 300 g

  • Mantega, 15 g

  • Oli de cuina, 5 g

  • Farigola, 2 g

  • Sal, 2 g

  • Pebre negre, 1 g


  • Pes total: 325 g

    Instructions


  • 1. Eixuga l'entrecot amb paper de cuina i salpebra les dues cares amb sal i pebre negre.

  • 2. Escalfa l'oli de cuina en una paella a foc mitjà-alt fins que sigui ben calent.

  • 3. Marca l'entrecot de 2 a 4 minuts per cada costat, segons el gruix i el punt de cocció desitjat.

  • 4. Afegeix la mantega i la farigola a la paella durant l'últim minut de cocció.

  • 5. Ves banyant l'entrecot repetidament amb la mantega fosa aromatitzada amb farigola.

  • 6. Retira l'entrecot de la paella i deixa'l reposar 5 minuts abans de servir.


  • Prep time and cook time


  • Temps de preparació: 5 minuts

  • Temps de cocció: de 8 a 10 minuts


  • Helpful tips


  • Deixa que l'entrecot s'acosti a la temperatura ambient abans de cuinar-lo per obtenir un resultat més uniforme.

  • El repòs és important per mantenir els sucs dins de la carn.

  • Fes servir un termòmetre si és possible: 50 a 52°C per a poc fet, 54 a 57°C per a al punt menys, 60 a 63°C per a al punt.
  • KetoBaixa en hidrats de carboniSense gluten
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