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Bøf med kartoffelmos og rødvinssauce

Bøf med kartoffelmos og rødvinssauce
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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 47.0g
72% DV
Enkeltumættede fedtsyrer21.5g
Flerumættede fedtsyrer2.8g
Mættede fedtsyrer19.0g
Transfedtsyrer1.7g
Kulhydrat i alt 34.0g
11% DV
Kostfibre3.0g
Stivelse28.0g
Sukkerarter3.0g
Protein 45.0g
90% DV
Animalsk protein45.0g

Om

En fyldig steakhouse-inspireret ret med skåret oksebøf, cremet kartoffelmos toppet med purløg og en mørk rødvinssauce. Retten er rig på protein og fedt med et moderat indhold af kulhydrat fra kartoflerne.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin7.0mcg23%
Cholin155.0mg28%
Folat32.0mcg8%
Niacin10.8mg68%
Pantothensyre1.6mg32%
Riboflavin0.4mg32%
Thiamin0.2mg18%
Vitamin A210.0mcg23%
Vitamin B123.1mcg129%
Vitamin B60.9mg56%
Vitamin C14.0mg16%
Vitamin D0.8mcg4%
Vitamin E1.2mg8%
Vitamin K32.0mcg27%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium95.0mg10%
Kobber210.0mcg23%
Jern4.6mg26%
Magnesium58.0mg14%
Fosfor455.0mg65%
Kalium1180.0mg25%
Selen39.0mcg71%
Natrium980.0mg43%
Zink8.1mg74%

Bøf med kartoffelmos og rødvinspandesauce

En klassisk anrettet bøfmiddag med stegt oksebøf serveret med cremet kartoffelmos og en fyldig brun pandesauce afrundet med rødvin og hvidløg. Purløg giver en frisk afslutning.

Ingredienser
  • Oksebøf 180 g

  • Kartoffelmos 160 g

  • Smør 15 g

  • Piskefløde 20 g

  • Purløg 5 g

  • Brun pandesauce 25 g

  • Oksefond 10 ml

  • Rødvin 5 ml

  • Hvidløg 3 g

  • Sort peber 1 g

  • Salt 1 g

  • Madolie 5 ml


    • Samlet vægt: 430 g

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

  • 2. Varm madolien op på en pande ved middelhøj varme, og steg bøffen, til den er brunet og tilberedt til den ønskede stegegrad. Lad den hvile kort.

  • 3. Tilsæt hvidløg i den samme pande, og kog derefter panden af med rødvin og oksefond. Rør den brune pandesauce i, og lad det simre, til saucen er reduceret en smule.

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

  • 5. Anret kartoffelmosen, skær bøffen i skiver eller læg den ovenpå eller ved siden af, og ske saucen over bøffen.

  • 6. Afslut med hakket purløg.


    • Forberedelsestid
    10 minutter

    Tilberedningstid
    15 minutter

    Nyttige tips
  • Lad bøffen hvile før servering, så saften bliver i kødet.

  • Juster saucens tykkelse ved at lade den simre lidt længere, hvis det er nødvendigt.

  • Brug varm kartoffelmos for den bedste tekstur og præsentation.
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