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

60 min
Type of dish: Meats, Main course, Vegetables
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Veal loin, frozen (entrecôte) 1.0 kg
Intense olive oil 0.025 l
Table salt 2.5 g
Baked sweet potato and potato 5.0 ud
Frozen chopped artichoke 0.5 kg
Natural mushrooms 0.5 kg
Piquillo peppers 10.0 ud
See Recipe
Sweet potato 0.5 kg
Potatoes 0.5 kg
Table salt 2.5 g
Ground white pepper 0.25 g
Sunflower oil 0.005 l
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)
Energy
802.33
kcal
Carbohydrates
42.7
g
Proteins
42.37
g
Lipids
49.26
g
Fiber 12.16 g
Saturates 18.36 g
Monounsaturated fatty acids 22.53 g
Polyunsaturated fatty acids 4.05 g
Cholesterol 130.03 mg
Calcium 50.32 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.