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Peppered Beef Salad With Horseradish Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)239.4632
Energy (kCal)1727.7574
Carbohydrates (g)23.3576
Total fats (g)74.2025
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, mix together the French dressing and the mustard. Toss in the halved potatoes and set to one side. | 2. Heat a griddle pan until very hot. Season the steaks well with plenty of freshly ground black pepper. | 3. Griddle the steaks for 30 seconds each side for medium rare, or to your liking. | 4. Remove the steaks from the pan and allow to rest for 5 minutes. Cut the rested steak into thin strips. | 5. Meanwhile mix together the horseradish sauce and crème fraiche in a bowl and set to one side. | 6. To serve, divide the dressed potatoes onto four dinner plates, top with the arugula and watercress salad and tomatoes. Finish with strips of beef and a spoonful of the horseradish sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    french dressing 4 tablespoons 142.08 19.9808 0.3712 7.3728
    grain mustard 2 teaspoons coarse 201.7333 0.0 44.88 1.1333
    new potato 8 ounces boiled drained halved 201.7333 0.0 44.88 1.1333
    sirloin steak 2 1214.9361 0.0 193.8458 48.5974
    black pepper ground - - - -
    horseradish sauce 2 tablespoons 169.00799999999998 3.3768 0.3662 17.099
    creme fraiche 2 tablespoons 201.7333 0.0 44.88 1.1333
    watercress - - - -
    arugula - - - -
    cherry tomato 8 ounces 201.7333 0.0 44.88 1.1333

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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