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Entrecôte poêlée au beurre de thym

Entrecôte poêlée au beurre de thym
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Informations nutritionnelles

Par portion de 320 g

% Valeur quotidienne basée sur un régime de 2000 kcal

Calories 930 kcal
47% DV
Lipides totaux 75.0g
100% DV
Glucides totaux 2.0g
1% DV
Protéines 62.0g
100% DV

À propos

Une grande entrecôte de bœuf, probablement saisie à la poêle et arrosée de beurre, riche en protéines et très riche en lipides, avec très peu de glucides.

Ingrédients

Vitamines & minéraux

Vitamines

NutrimentQuantitéVQ%Demi-vie
Biotine (B7)9.0mcg30%
Choline250.0mg45%
Folates (B9)18.0mcg5%
Niacine (B3)16.5mg103%
Acide pantothénique (B5)2.4mg48%
Riboflavine (B2)0.7mg54%
Thiamine (B1)0.1mg8%
Vitamine A55.0mcg6%
Vitamine B127.2mcg300%
Vitamine B61.4mg82%
Vitamine D0.4mcg2%
Vitamine E0.9mg6%
Vitamine K2.5mcg2%

Minéraux

NutrimentQuantitéVQ%Demi-vie
Calcium45.0mg5%
Cuivre140.0mcg16%
Fer5.8mg32%
Magnésium58.0mg14%
Phosphore560.0mg80%
Potassium760.0mg16%
Sélénium58.0mcg105%
Sodium620.0mg27%
Zinc11.5mg105%

Entrecôte poêlée au beurre de thym

Une entrecôte classique cuite simplement avec du sel, du poivre noir, du thym, du beurre et de l’huile. Il s’agit d’un plat de steak poêlé simple qui met en valeur la richesse naturelle du bœuf.

Ingrédients


  • Steak d’entrecôte de bœuf, 300 g

  • Beurre, 15 g

  • Huile de cuisson, 5 g

  • Thym, 2 g

  • Sel, 2 g

  • Poivre noir, 1 g


  • Poids total : 325 g

    Instructions


  • 1. Séchez l’entrecôte en la tapotant avec du papier absorbant et assaisonnez les deux côtés avec le sel et le poivre noir.

  • 2. Faites chauffer l’huile de cuisson dans une poêle à feu moyen-vif jusqu’à ce qu’elle soit bien chaude.

  • 3. Saisissez le steak 2 à 4 minutes de chaque côté, selon son épaisseur et le degré de cuisson souhaité.

  • 4. Ajoutez le beurre et le thym dans la poêle pendant la dernière minute de cuisson.

  • 5. Arrosez plusieurs fois le steak avec le beurre fondu au thym.

  • 6. Retirez le steak de la poêle et laissez-le reposer 5 minutes avant de servir.


  • Temps de préparation et de cuisson


  • Temps de préparation : 5 minutes

  • Temps de cuisson : 8 à 10 minutes


  • Conseils utiles


  • Laissez le steak se rapprocher de la température ambiante avant la cuisson pour un résultat plus uniforme.

  • Le temps de repos est important pour conserver les jus dans la viande.

  • Utilisez un thermomètre si possible : 50 à 52°C pour saignant, 54 à 57°C pour à point saignant, 60 à 63°C pour à point.
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