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Filet amb puré de patates i salsa de vi negre

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

Informació nutricional

Per ració de 390 g

% Valor diari basat en una dieta de 2000 kcal

Calories 760 kcal
38% DV
Greix total 49.0g
75% DV
Greixos monoinsaturats22.5g
Greixos poliinsaturats3.5g
Greixos saturats19.0g
Greixos trans1.6g
Hidrats de carboni totals 31.0g
10% DV
Fibra3.0g
Midó25.0g
Sucres3.0g
Proteïna 46.0g
92% DV
Proteïna animal46.0g

Sobre

Un plat d’estil restaurant amb filet de vedella al punt, servit amb puré de patates cremós, reducció de vi negre i una cobertura d’herbes i all. Ric en proteïnes i greixos, amb una quantitat moderada d’hidrats de carboni que provenen sobretot de les patates i la salsa.

Ingredients

Vitamines i minerals

Vitamines

NutrientQuantitat%VRNSemivida
Biotina (B7)5.5mcg18%
Colina155.0mg28%
Folat (B9)34.0mcg9%
Niacina (B3)9.8mg61%
Àcid pantotènic (B5)1.4mg28%
Riboflavina (B2)0.4mg32%
Tiamina (B1)0.2mg15%
Vitamina A210.0mcg23%
Vitamina B123.1mcg129%
Vitamina B60.9mg56%
Vitamina C11.0mg12%
Vitamina D0.8mcg4%
Vitamina E1.8mg12%
Vitamina K42.0mcg35%

Minerals

NutrientQuantitat%VRNSemivida
Calci95.0mg10%
Coure180.0mcg20%
Ferro4.6mg26%
Magnesi58.0mg14%
Fòsfor430.0mg61%
Potassi1180.0mg25%
Seleni39.0mcg71%
Sodi980.0mg43%
Zinc7.9mg72%

Bistec amb puré de patates i salsa de vi negre

Un clàssic plat de bistec servit amb un puré de patates cremós i una senzilla salsa de vi negre feta a la paella. És intens, saborós i acabat amb herbes per aportar frescor.

Ingredients


  • Bistec de vedella, 180 g

  • Puré de patates, 140 g

  • Salsa de vi negre, 35 g

  • Mantega, 12 g

  • Nata per cuinar, 8 g

  • Llet, 5 ml

  • Brou de vedella, 5 ml

  • Oli d'oliva, 3 g

  • All, 1 g

  • Cibulet, 1 g

  • Julivert, 1 g

  • Flocs de pebrot vermell, 0.5 g

  • Pebre negre, 0.5 g

  • Sal, 0.5 g


    • Pes total: 390 g

    Instruccions


  • 1. Amaniu el bistec amb sal i pebre negre.

  • 2. Escalfeu l'oli d'oliva en una paella i marqueu el bistec fins al punt de cocció que preferiu. Deixeu-lo reposar breument i després talleu-lo a làmines.

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

  • 4. A la mateixa paella, afegiu-hi l'all, el brou de vedella i la salsa de vi negre. Feu-ho coure a foc lent breument perquè s'integri.

  • 5. Emplateu el puré de patates, disposeu-hi el bistec tallat a sobre o al costat, i aboqueu la salsa sobre el bistec amb una cullera.

  • 6. Acabeu amb cibulet, julivert i un pessic de flocs de pebrot vermell.


    • Temps de preparació i cocció


  • Temps de preparació: 10 minuts

  • Temps de cocció: 15 minuts


    • Consells útils


  • Deixeu reposar el bistec abans de tallar-lo perquè conservi els seus sucs.

  • Ajusteu l'espessor de la salsa amb una mica més de brou de vedella si cal.

  • Escalfeu les patates suaument perquè es mantinguin fines i no es tallin.
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