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Bøf med kartoffelmos og rødvinssauce

Bøf med kartoffelmos og rødvinssauce
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Næringsindhold

Pr. portion på 390 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 fedtsyrer3.5g
Mættede fedtsyrer19.0g
Transfedtsyrer1.6g
Kulhydrat i alt 31.0g
10% DV
Kostfibre3.0g
Stivelse25.0g
Sukkerarter3.0g
Protein 46.0g
92% DV
Animalsk protein46.0g

Om

En restaurantinspireret tallerken med mediumstegt oksebøf, cremet kartoffelmos, rødvinsreduktion og topping med urter og hvidløg. Retten har et højt indhold af protein og fedt samt et moderat indhold af kulhydrat, især fra kartoflerne og saucen.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin5.5mcg18%
Cholin155.0mg28%
Folat34.0mcg9%
Niacin9.8mg61%
Pantothensyre1.4mg28%
Riboflavin0.4mg32%
Thiamin0.2mg15%
Vitamin A210.0mcg23%
Vitamin B123.1mcg129%
Vitamin B60.9mg56%
Vitamin C11.0mg12%
Vitamin D0.8mcg4%
Vitamin E1.8mg12%
Vitamin K42.0mcg35%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium95.0mg10%
Kobber180.0mcg20%
Jern4.6mg26%
Magnesium58.0mg14%
Fosfor430.0mg61%
Kalium1180.0mg25%
Selen39.0mcg71%
Natrium980.0mg43%
Zink7.9mg72%

Steak med kartoffelmos og rødvinssauce

En klassisk anrettet steakret serveret med cremet kartoffelmos og en enkel rødvinssauce fra panden. Den er fyldig, salt og afrundes med friske krydderurter.

Ingredienser


  • Oksebøf, 180 g

  • Kartoffelmos, 140 g

  • Rødvinssauce, 35 g

  • Smør, 12 g

  • Piskefløde, 8 g

  • Mælk, 5 ml

  • Oksebouillon, 5 ml

  • Olivenolie, 3 g

  • Hvidløg, 1 g

  • Purløg, 1 g

  • Persille, 1 g

  • Chiliflager, 0.5 g

  • Sort peber, 0.5 g

  • Salt, 0.5 g


    • Samlet vægt: 390 g

    Fremgangsmåde


  • 1. Krydr steaken med salt og sort peber.

  • 2. Varm olivenolie op på en pande, og steg steaken ved høj varme, til den har den ønskede stegegrad. Lad den hvile kort, og skær den derefter i skiver.

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

  • 4. Tilsæt hvidløg, oksebouillon og rødvinssauce på den samme pande. Lad det simre kort, så det samler sig.

  • 5. Anret kartoffelmosen, læg den skårne steak ovenpå eller ved siden af, og hæld saucen over steaken.

  • 6. Afslut med purløg, persille og et nip chiliflager.


    • Forberedelsestid og tilberedningstid


  • Forberedelsestid: 10 minutter

  • Tilberedningstid: 15 minutter


    • Nyttige tips


  • Lad steaken hvile før udskæring, så den forbliver saftig.

  • Juster saucens konsistens med lidt mere oksebouillon, hvis det er nødvendigt.

  • Varm kartoflerne forsigtigt, så de forbliver glatte og ikke skiller.
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