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Bøf med kartoffelmos og chimichurri

Bøf med kartoffelmos og chimichurri
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Næringsindhold

Pr. portion på 430 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 760 kcal
38% DV
Fedt i alt 49.0g
75% DV
Enkeltumættede fedtsyrer22.5g
Flerumættede fedtsyrer4.5g
Mættede fedtsyrer18.0g
Transfedtsyrer1.6g
Kulhydrat i alt 31.0g
10% DV
Kostfibre3.0g
Stivelse25.0g
Sukkerarter3.0g
Protein 46.0g
92% DV
Animalsk protein44.0g
Vegetabilsk protein2.0g

Om

En steakhouse-inspireret tallerken med en god portion oksebøf, cremet kartoffelmos, fyldig brun sauce og en urtebaseret chimichurri med olie. Retten har et højt indhold af protein og fedt, et moderat indhold af kulhydrat og et relativt lavt fiberindhold.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin5.5mcg18%
Cholin155.0mg28%
Folat42.0mcg11%
Niacin9.8mg61%
Pantothensyre1.4mg28%
Riboflavin0.4mg32%
Thiamin0.2mg15%
Vitamin A210.0mcg23%
Vitamin B123.2mcg133%
Vitamin B60.9mg56%
Vitamin C11.0mg12%
Vitamin D0.6mcg3%
Vitamin E2.1mg14%
Vitamin K95.0mcg79%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium95.0mg10%
Kobber210.0mcg23%
Jern4.8mg27%
Magnesium68.0mg16%
Fosfor430.0mg61%
Kalium1220.0mg26%
Selen41.0mcg75%
Natrium980.0mg43%
Zink8.1mg74%

Steak med kartoffelmos og chimichurri

En klassisk steak-anretning serveret med cremet kartoffelmos, brun pande sauce og en frisk urte-chimichurri. Det er en fyldig ret i restaurantstil bygget op omkring stegt oksekød og en rig pande sauce.

Ingredienser til i alt 430 g
  • Oksebøf 180 g

  • Kartoffelmos 120 g

  • Brun pande sauce 45 g

  • Urte-chimichurri 25 g

  • Smør 20 g

  • Fløde 15 g

  • Oksefond 10 g

  • Rødvin 5 g

  • Olivenolie 4 g

  • Persille 2 g

  • Hvidløg 1 g

  • Purløg 1 g

  • Chiliflager 1 g

  • Salt 1 g

  • Sort peber 0.5 g


    • I alt: 430.5 g

    Fremgangsmåde
  • 1. Krydr bøffen med salt og sort peber.

  • 2. Steg bøffen hårdt i olivenolie ved høj varme, indtil den er brunet og tilberedt til den ønskede stegegrad. Lad den hvile før udskæring.

  • 3. Varm kartoffelmosen med smør og fløde, til den er glat og cremet.

  • 4. Kog panden af med rødvin og oksefond, og lad det derefter reducere til en brun pande sauce.

  • 5. Rør hvidløg, persille, purløg og chiliflager i chimichurrien, hvis det ønskes, for friskhed og styrke.

  • 6. Anret kartoffelmosen, læg bøffen ovenpå eller ved siden af, ske den brune pande sauce over, og afslut med chimichurri.


    • Forberedelsestid: 15 minutter
    Tilberedningstid: 15 minutter

    Nyttige tips
  • Lad bøffen hvile i 5 minutter før servering for at bevare saftigheden.

  • Hold chimichurrien frisk og utilberedt for den bedste smagskontrast.

  • Juster saucekonsistensen med lidt mere fond, hvis det er nødvendigt.
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