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Biff med potetmos og rødvinssaus

Biff med potetmos og rødvinssaus
Loggført av @leo | 0 brukere likte denne maten | 0 brukere lagret denne maten

Næringsinnhold

Per porsjon på 430 g

% daglig verdi basert på et kosthold på 2000 kcal

Kalorier 760 kcal
38% DV
Totalt fett 47.0g
72% DV
Enumettet fett21.5g
Flerumettet fett2.8g
Mettet fett19.0g
Transfett1.7g
Totalt karbohydrat 34.0g
11% DV
Kostfiber3.0g
Stivelse28.0g
Sukkerarter3.0g
Protein 45.0g
90% DV
Animalsk protein45.0g

Om

En fyldig tallerken i steakhouse-stil med skivet biff, kremet potetmos toppet med gressløk og en mørk, brun reduksjonssaus. Retten er rik på protein og fett, med moderate mengder karbohydrater fra potetene.

Ingredienser

Vitaminer og mineraler

Vitaminer

NæringsstoffMengdeDV%Halveringstid
Biotin7.0mcg23%
Kolin155.0mg28%
Folat32.0mcg8%
Niacin10.8mg68%
Pantotensyre1.6mg32%
Riboflavin0.4mg32%
Tiamin0.2mg18%
Vitamin A210.0mcg23%
Vitamin B123.1mcg129%
Vitamin B60.9mg56%
Vitamin C14.0mg16%
Vitamin D0.8mcg4%
Vitamin E1.2mg8%
Vitamin K32.0mcg27%

Mineraler

NæringsstoffMengdeDV%Halveringstid
Kalsium95.0mg10%
Kobber210.0mcg23%
Jern4.6mg26%
Magnesium58.0mg14%
Fosfor455.0mg65%
Kalium1180.0mg25%
Selen39.0mcg71%
Natrium980.0mg43%
Sink8.1mg74%

Biff med potetmos og rødvinspannesaus

En klassisk biffmiddag på tallerken med stekt oksebiff servert med kremet potetmos og en fyldig brun pannesaus avrundet med rødvin og hvitløk. Gressløk gir en frisk avslutning.

Ingredienser
  • Oksebiff 180 g

  • Potetmos 160 g

  • Smør 15 g

  • Kremfløte 20 g

  • Gressløk 5 g

  • Brun pannesaus 25 g

  • Oksekraft 10 ml

  • Rødvin 5 ml

  • Hvitløk 3 g

  • Svart pepper 1 g

  • Salt 1 g

  • Matolje 5 ml


    • Totalvekt: 430 g

    Fremgangsmåte
  • 1. Krydre oksebiffen med salt og svart pepper.

  • 2. Varm matolje i en panne på middels høy varme og stek biffen til den er brunet og tilberedt til ønsket stekegrad. La den hvile kort.

  • 3. Ha hvitløk i samme panne, og deglaser deretter med rødvin og oksekraft. Rør inn den brune pannesausen og la småkoke til den har redusert litt.

  • 4. Varm potetmosen med smør og kremfløte til den er glatt og kremet.

  • 5. Anrett potetmosen, skjær opp eller legg biffen oppå eller ved siden av, og skje sausen over biffen.

  • 6. Topp med hakket gressløk.


    • Forberedelsestid
    10 minutter

    Tilberedningstid
    15 minutter

    Nyttige tips
  • La biffen hvile før servering slik at kjøttsaften holder seg i kjøttet.

  • Juster tykkelsen på sausen ved å la den småkoke litt lenger om nødvendig.

  • Bruk varm potetmos for best tekstur og presentasjon.
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