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Filete con puré de patatas y salsa de vino tinto

Filete con puré de patatas y salsa de vino tinto
Registrado por @leo | A 0 usuarios les gustó este alimento | 0 usuarios guardaron este alimento

Información nutricional

Por porción de 430 g

% Valor diario basado en una dieta de 2000 kcal

Calorías 760 kcal
38% DV
Grasa total 47.0g
72% DV
Grasas monoinsaturadas21.5g
Grasas poliinsaturadas2.8g
Grasas saturadas19.0g
Grasas trans1.7g
Carbohidratos totales 34.0g
11% DV
Fibra3.0g
Almidón28.0g
Azúcares3.0g
Proteína 45.0g
90% DV
Proteína animal45.0g

Acerca de

Un plato contundente al estilo steakhouse con filete de ternera en lonchas, puré de patatas cremoso con cebollino y una salsa reducida de vino tinto. Alto en proteínas y grasas, con carbohidratos moderados procedentes de las patatas.

Ingredientes

Vitaminas y minerales

Vitaminas

NutrienteCantidad% VDSemivida
Biotina (B7)7.0mcg23%
Colina155.0mg28%
Folato (B9)32.0mcg8%
Niacina (B3)10.8mg68%
Ácido pantoténico (B5)1.6mg32%
Riboflavina (B2)0.4mg32%
Tiamina (B1)0.2mg18%
Vitamina A210.0mcg23%
Vitamina B123.1mcg129%
Vitamina B60.9mg56%
Vitamina C14.0mg16%
Vitamina D0.8mcg4%
Vitamina E1.2mg8%
Vitamina K32.0mcg27%

Minerales

NutrienteCantidad% VDSemivida
Calcio95.0mg10%
Cobre210.0mcg23%
Hierro4.6mg26%
Magnesio58.0mg14%
Fósforo455.0mg65%
Potasio1180.0mg25%
Selenio39.0mcg71%
Sodio980.0mg43%
Zinc8.1mg74%

Bistec con puré de patatas y salsa de sartén al vino tinto

Una clásica cena de bistec emplatada con bistec de ternera sellado, servido con puré de patatas cremoso y una rica salsa de sartén oscura terminada con vino tinto y ajo. El cebollino aporta un toque fresco al final.

Ingredientes
  • Bistec de ternera 180 g

  • Puré de patatas 160 g

  • Mantequilla 15 g

  • Nata para montar 20 g

  • Cebollino 5 g

  • Salsa de sartén oscura 25 g

  • Caldo de ternera 10 ml

  • Vino tinto 5 ml

  • Ajo 3 g

  • Pimienta negra 1 g

  • Sal 1 g

  • Aceite para cocinar 5 ml


    • Peso total: 430 g

    Instrucciones
  • 1. Sazona el bistec de ternera con sal y pimienta negra.

  • 2. Calienta el aceite para cocinar en una sartén a fuego medio-alto y sella el bistec hasta que esté dorado y cocinado al punto que prefieras. Déjalo reposar brevemente.

  • 3. En la misma sartén, añade el ajo y luego desglasa con el vino tinto y el caldo de ternera. Incorpora la salsa de sartén oscura y cocina a fuego lento hasta que reduzca ligeramente.

  • 4. Calienta el puré de patatas con la mantequilla y la nata para montar hasta que quede suave y cremoso.

  • 5. Emplata el puré de patatas, corta el bistec en rodajas o colócalo encima o al lado, y vierte la salsa sobre el bistec.

  • 6. Termina con cebollino picado.


    • Tiempo de preparación
    10 minutos

    Tiempo de cocción
    15 minutos

    Consejos útiles
  • Deja reposar el bistec antes de servir para que los jugos se mantengan en la carne.

  • Ajusta el espesor de la salsa cocinándola a fuego lento un poco más si es necesario.

  • Usa puré de patatas caliente para obtener la mejor textura y presentación.
    • Sin glutenEquilibrada
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