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牛排配土豆泥和红酒酱

牛排配土豆泥和红酒酱
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营养成分表

每份 390 克

% 每日参考值基于 2000 千卡饮食

卡路里 760 kcal
38% DV
总脂肪 49.0g
75% DV
单不饱和脂肪22.5g
多不饱和脂肪3.5g
饱和脂肪19.0g
反式脂肪1.6g
总碳水化合物 31.0g
10% DV
膳食纤维3.0g
淀粉25.0g
糖3.0g
蛋白质 46.0g
92% DV
动物蛋白46.0g

关于

这道餐厅风主菜以五分熟牛排为主，搭配绵密土豆泥、红酒浓缩酱汁，以及香草蒜蓉点缀。整体蛋白质和脂肪含量较高，碳水主要来自土豆泥和酱汁。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素5.5mcg18%
胆碱155.0mg28%
叶酸34.0mcg9%
烟酸9.8mg61%
泛酸1.4mg28%
维生素B20.4mg32%
维生素B10.2mg15%
维生素A210.0mcg23%
维生素B123.1mcg129%
维生素B60.9mg56%
维生素C11.0mg12%
维生素D0.8mcg4%
维生素E1.8mg12%
维生素K42.0mcg35%

矿物质

营养素含量DV%半衰期
钙95.0mg10%
铜180.0mcg20%
铁4.6mg26%
镁58.0mg14%
磷430.0mg61%
钾1180.0mg25%
硒39.0mcg71%
钠980.0mg43%
锌7.9mg72%

牛排配土豆泥和红酒酱汁

一道经典的摆盘牛排料理，搭配绵密顺滑的土豆泥和简单的红酒锅汁。风味浓郁鲜香，并以香草点缀增添清新感。

Ingredients


  • 牛排，180 g

  • 土豆泥，140 g

  • 红酒酱汁，35 g

  • 黄油，12 g

  • 淡奶油，8 g

  • 牛奶，5 ml

  • 牛肉高汤，5 ml

  • 橄榄油，3 g

  • 大蒜，1 g

  • 细香葱，1 g

  • 欧芹，1 g

  • 红辣椒碎，0.5 g

  • 黑胡椒，0.5 g

  • 盐，0.5 g


    • 总重量：390 g

    Instructions


  • 1. 用盐和黑胡椒给牛排调味。

  • 2. 平底锅中加热橄榄油，将牛排煎至你喜欢的熟度。稍微静置后切片。

  • 3. 将土豆泥与黄油、淡奶油和牛奶一起加热，直至顺滑绵密。

  • 4. 在同一口锅中加入大蒜、牛肉高汤和红酒酱汁。短暂炖煮，使其融合。

  • 5. 装盘时先放土豆泥，将切片牛排摆在上方或旁边，再将酱汁淋在牛排上。

  • 6. 最后撒上细香葱、欧芹和少许红辣椒碎。


    • Prep time and cook time


  • 准备时间：10 分钟

  • 烹饪时间：15 分钟


    • Helpful tips


  • 牛排切片前先静置，可保留更多肉汁。

  • 如有需要，可再加少许牛肉高汤来调整酱汁浓稠度。

  • 给土豆泥加热时要用小火，这样能保持顺滑且不易油水分离。
    • 无麸质均衡饮食
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