Steak in a Red Wine Sauce with Fried Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 758 cal. | (36 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 18.8 mg | (157 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,639 mg | (41 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 pcs Sirloin steak roast beef, about 200 grams (approximately 7 ounces)
- 2 Tbsps clarified butter
- 200 milliliters Red wine
- 1 kilogram small waxy Sweet potato
- ample vegetable oil (for frying)
- salt
- freshly ground peppers
Preparation steps
Rinse and peel the potatoes. Then cut into small corners or cubes. Rinse thoroughly with cold water and pat dry with a kitchen towel.
Heat the oil in a deep fryer to 160°C (approximately 350°F) and fry the potatoes in portions, until light yellow. Remove, drain and allow to cool slightly.
Fry the steak in hot butter for about about 2-4 minutes, on each side (depending on preference). Remove, season with salt and pepper and keep warm under foil. Simmer the meat juices, deglaze with the wine, and season with salt and pepper.
Re-heat the oil to 180°C (approximately 350°F). Fry the potatoes for a few more minutes, until golden brown and crispy.
Remove, drain on a paper towel and let cool. Season with salt.
Remove the steaks from the foil, and stir the sauce.
To serve, dress the steak with the wine sauce on warmed plates, season with fresly ground coarse pepper, and add the potato wedges.
