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红酒锅汁牛排配土豆泥

红酒锅汁牛排配土豆泥
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营养成分表

每份 430 克

% 每日参考值基于 2000 千卡饮食

卡路里 760 kcal
38% DV
总脂肪 47.0g
72% DV
单不饱和脂肪21.5g
多不饱和脂肪2.8g
饱和脂肪19.0g
反式脂肪1.7g
总碳水化合物 34.0g
11% DV
膳食纤维3.0g
淀粉28.0g
糖3.0g
蛋白质 45.0g
90% DV
动物蛋白45.0g

关于

这道牛排馆风格主菜以切片牛排、细腻顺滑的奶油土豆泥和深褐色红酒浓缩锅汁组成，土豆泥上点缀细香葱。每份蛋白质45克，脂肪含量较高，碳水主要来自土豆。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素7.0mcg23%
胆碱155.0mg28%
叶酸32.0mcg8%
烟酸10.8mg68%
泛酸1.6mg32%
维生素B20.4mg32%
维生素B10.2mg18%
维生素A210.0mcg23%
维生素B123.1mcg129%
维生素B60.9mg56%
维生素C14.0mg16%
维生素D0.8mcg4%
维生素E1.2mg8%
维生素K32.0mcg27%

矿物质

营养素含量DV%半衰期
钙95.0mg10%
铜210.0mcg23%
铁4.6mg26%
镁58.0mg14%
磷455.0mg65%
钾1180.0mg25%
硒39.0mcg71%
钠980.0mg43%
锌8.1mg74%

牛排配土豆泥与红酒锅汁

一道经典的西式牛排餐：香煎牛排搭配绵密顺滑的土豆泥，并淋上以红酒和大蒜收尾的浓郁棕色锅汁。细香葱带来清新的点缀。

Ingredients
  • 牛排 180 g

  • 土豆泥 160 g

  • 黄油 15 g

  • 淡奶油 20 g

  • 细香葱 5 g

  • 棕色锅汁 25 g

  • 牛高汤 10 ml

  • 红酒 5 ml

  • 大蒜 3 g

  • 黑胡椒 1 g

  • 盐 1 g

  • 食用油 5 ml


    • Total weight: 430 g

    Instructions
  • 1. 用盐和黑胡椒给牛排调味。

  • 2. 平底锅中以中大火加热食用油，将牛排煎至表面上色，并达到你喜欢的熟度。取出后稍微静置。

  • 3. 用同一口锅加入大蒜，然后倒入红酒和牛高汤进行脱釉。拌入棕色锅汁，小火煮至略微收浓。

  • 4. 将土豆泥与黄油和淡奶油一起加热，直至顺滑细腻。

  • 5. 装盘时先放土豆泥，将牛排切片或整块放在上方或旁边，再把酱汁淋在牛排上。

  • 6. 最后撒上切碎的细香葱。


    • Prep time
    10 分钟

    Cook time
    15 分钟

    Helpful tips
  • 上桌前让牛排静置片刻，这样肉汁能保留在肉里。

  • 如有需要，可通过多炖煮一会儿来调整酱汁浓稠度。

  • 使用热的土豆泥可获得最佳口感和摆盘效果。
    • 无麸质均衡饮食
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