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Bistecca con purè di patate e salsa al vino rosso

Bistecca con purè di patate e salsa al vino rosso
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Valori nutrizionali

Per porzione da 430 g

% Valore giornaliero basato su una dieta di 2000 kcal

Calorie 760 kcal
38% DV
Grassi totali 47.0g
72% DV
Grassi monoinsaturi21.5g
Grassi polinsaturi2.8g
Grassi saturi19.0g
Grassi trans1.7g
Carboidrati totali 34.0g
11% DV
Fibre3.0g
Amido28.0g
Zuccheri3.0g
Proteine 45.0g
90% DV
Proteine animali45.0g

Informazioni

Un ricco piatto in stile steakhouse con manzo a fette, purè di patate cremoso con erba cipollina e una salsa scura ridotta. Ricco di proteine e grassi, con carboidrati moderati dalle patate.

Ingredienti

Vitamine e minerali

Vitamine

NutrienteQuantità%VNREmivita
Biotina (B7)7.0mcg23%
Colina155.0mg28%
Folato (B9)32.0mcg8%
Niacina (B3)10.8mg68%
Acido pantotenico (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%

Minerali

NutrienteQuantità%VNREmivita
Calcio95.0mg10%
Rame210.0mcg23%
Ferro4.6mg26%
Magnesio58.0mg14%
Fosforo455.0mg65%
Potassio1180.0mg25%
Selenio39.0mcg71%
Sodio980.0mg43%
Zinco8.1mg74%

Bistecca con purè di patate e salsa al vino rosso in padella

Un classico piatto di bistecca, con bistecca di manzo rosolata servita con purè di patate cremoso e una ricca salsa bruna in padella rifinita con vino rosso e aglio. L'erba cipollina aggiunge una nota fresca finale.

Ingredienti
  • Bistecca di manzo 180 g

  • Purè di patate 160 g

  • Burro 15 g

  • Panna fresca 20 g

  • Erba cipollina 5 g

  • Salsa bruna in padella 25 g

  • Brodo di manzo 10 ml

  • Vino rosso 5 ml

  • Aglio 3 g

  • Pepe nero 1 g

  • Sale 1 g

  • Olio da cucina 5 ml


    • Peso totale: 430 g

    Istruzioni
  • 1. Condisci la bistecca di manzo con sale e pepe nero.

  • 2. Scalda l'olio in una padella a fuoco medio-alto e rosola la bistecca finché sarà ben dorata e cotta al grado di cottura desiderato. Lasciala riposare brevemente.

  • 3. Nella stessa padella, aggiungi l'aglio, quindi sfuma con il vino rosso e il brodo di manzo. Unisci la salsa bruna in padella e lascia sobbollire finché si sarà leggermente ridotta.

  • 4. Scalda il purè di patate con il burro e la panna fresca fino a ottenere una consistenza liscia e cremosa.

  • 5. Impiatta il purè di patate, affetta la bistecca oppure adagiala intera sopra o accanto al purè, quindi versa la salsa sulla bistecca.

  • 6. Completa con l'erba cipollina tritata.


    • Tempo di preparazione
    10 minuti

    Tempo di cottura
    15 minuti

    Consigli utili
  • Lascia riposare la bistecca prima di servirla, così i succhi resteranno nella carne.

  • Regola la densità della salsa facendola sobbollire un po' più a lungo, se necessario.

  • Usa un purè di patate ben caldo per ottenere la consistenza e la presentazione migliori.
    • Senza glutineBilanciata
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