Grilled entrecôte with spinach muslin

45 min
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Veal loin, frozen (entrecôte) 0.9 kg
Table salt 3.75 g
Sunflower oil 0.025 l
Spinach muslin 5.0 ud
See Recipe
Frozen spinach 0.05 kg
Sterilised milk 0.35 l
Plain flour 0.011 kg
Margarine 0.011 kg
Table salt 3.75 g
Elaboration
  • Cut into 180 g pieces.

The following dishes are necessary for this recipe:

HOW TO PLATE UP

  • Place the entrecôte on the plate with the help of  some tongs.
  • Place the spinach muslin next to it.
Nutritional information (1 portion)
Energy
577.89
kcal
Carbohydrates
5.36
g
Proteins
32.86
g
Lipids
47.07
g
Fiber 0.34 g
Saturates 17.79 g
Monounsaturated fatty acids 19.27 g
Polyunsaturated fatty acids 6.13 g
Cholesterol 129.24 mg
Calcium 107.22 mg
Iron 3.92 mg
Zinc 6.22 mg
Vitamin A 95.5 ug
Vitamin C 4.26 g
Folic acid 35.96 ug
Salt (Sodium) 785.55 mg
Sugars 3.65 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.