Grilled rib eye with artichokes, mushrooms, peppers, baked potato and sweet potato

60 min
Type of dish: Vegetables, Meats
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Veal loin, frozen (entrecôte) 1.0 kg
Frozen chopped artichoke 0.5 kg
Elaboration
  • Cut into 150 g pieces.

The following dishes are necessary for this recipe:

Confit the peppers.

HOW TO PLATE UP

  • Cook the entrecôte in a hot iron pan that has been previously basted.
  • Place the entrecôte, pepper, the artichokes with mushrooms and sweet potato on the plate.
Nutritional information (1 portion)
Fiber 12.15 g
Saturates 18.36 g
Monounsaturated fatty acids 22.53 g
Polyunsaturated fatty acids 4.05 g
Cholesterol 130.03 mg
Calcium 50.19 mg
Iron 5.76 mg
Zinc 7.59 mg
Vitamin A 10.0 ug
Vitamin C 41.9 g
Folic acid 64.5 ug
Salt (Sodium) 570.8 mg
Sugars 2.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.