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Entrecote Steak with Asparagus

A recipe by .

 
Entrecote Steak with Asparagus
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $8.44 One serving costs about $8.44 One serving costs about $8.44

$8.44 per serving

1 people like this recipe

1 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

2 valentine's day,father's day,gluten-free,primal,gluten free,primal,ketogenic lunch,main course,main dish,dinner
spoonacular Score:78%

Spoonacular Score: 78%

 

If you have around 1 hour to spend in the kitchen, Entrecote Steak with Asparagus might be an outstanding gluten free, primal, and ketogenic recipe to try. This recipe serves 2. One portion of this dish contains about 42g of protein, 79g of fat, and a total of 944 calories. For $8.44 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. It is brought to you by spoonacular user dsky. It works well as a pricey main course for valentin day. A mixture of kosher salt, beef tenderloin, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Similar recipes include Steak Winegrower's Style (entrecôte Vigneronne), Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise), and Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise).

Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Vinum Cellars Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 18 dollars per bottle.

Vinum Cellars Pinot Noir

The color on this generous Pinot Noir is a vibrant deep ruby color. The aromas have amazing perfumed notes typical of fine Pinot Noir and this one expresses ripe cherry and wild raspberry notes with truffle, clove and star anise spices. The palate has ample acidity and brilliant balance due to grapes picked at ripeness; not over-ripe. These notes are expressed as ripe cherry and cherry vanilla, a sappy core of French oak, vanilla and mocha which appear very silky on the palate and finish.

» Get this wine on Wine.com

Ingredients

Servings:
10.58 oz
10.58 oz green asparagus
green asparagus
14.11 oz
14.11 oz beef tenderloin
beef tenderloin
3 Tbsps
3 Tbsps butter
butter
3 Tbsps
3 Tbsps coconut oil
coconut oil
4 cloves
4 cloves garlic
garlic
some
some kosher salt
kosher salt
2 Tbsps
2 Tbsps olive oil
olive oil
2 small
2 small onions
onions
some
some bell pepper
bell pepper
some
some bell pepper
bell pepper
10.58 oz green asparagus
10.58 oz
green asparagus
14.11 oz beef tenderloin
14.11 oz
beef tenderloin
3 Tbsps butter
3 Tbsps
butter
3 Tbsps coconut oil
3 Tbsps
coconut oil
4 cloves garlic
4 cloves
garlic
some kosher salt
some
kosher salt
2 Tbsps olive oil
2 Tbsps
olive oil
2 small onions
2 small
onions
some bell pepper
some
bell pepper
some bell pepper
some
bell pepper

Equipment

paper towels
paper towels
frying pan
frying pan
paper towels
paper towels
frying pan
frying pan


Instructions

  1. Take the steaks out of the fridge 45 minutes before frying them.
  2. Dry the meat with paper towels.
  3. Rub kosher salt and pepper with the olive oil into the steaks, let them sit and get to room temperature.
  4. Cut the asparagus and fry in a pan for about 10 minutes under medium heat. Salt and pepper the asparagus.
  5. Heat up a cast iron pan under high heat and put in the coconut oil (it has a higher smoking point than olive oil). Make sure the pan is smoking hot.
  6. Fry the onions (cut into rings) and take them out again.
  7. Put in the steaks and fry them for about 2-3 minutes on each side, flipping them every 60 seconds for even heat distribution.
  8. When the steaks are almost done, reduce heat to medium, throw in roughly chopped garlic and the butter.
  9. Stir butter and garlic in the pan and scoop the buttery garlic goodness over the steaks a couple of times.
  10. When done, take the steaks out and let them sit for 3 minutes next to the served asparagus (juices need to settle).
  11. If you can't take it anymore to look at your perfect steak, eat up!

Price Breakdown

Cost per Serving: $8.81
Ingredient
300 grams green asparagus
400 grams beef tenderloin
3 tablespoons butter
3 tablespoons coconut oil
4 cloves garlic
2 tablespoons olive oil
2 smalls onions
some bell pepper
some bell pepper
Price
$2.66
$11.55
$0.36
$0.65
$0.27
$0.33
$0.31
$0.75
$0.75
$17.63

Nutritional Information

Quickview
963 Calories
42g Protein
79g Total Fat
23g Carbs
46% Health Score
Limit These
Calories
963k
48%

Fat
79g
122%

  Saturated Fat
34g
214%

Carbohydrates
23g
8%

  Sugar
12g
13%

Cholesterol
185mg
62%

Sodium
439mg
19%

Get Enough Of These
Protein
42g
85%

Vitamin C
206mg
250%

Vitamin A
6325IU
127%

Vitamin B12
5µg
87%

Vitamin K
80µg
76%

Vitamin B6
1mg
74%

Selenium
39µg
56%

Phosphorus
513mg
51%

Zinc
7mg
50%

Iron
8mg
49%

Vitamin B2
0.79mg
47%

Vitamin B3
9mg
45%

Vitamin E
6mg
44%

Folate
172µg
43%

Potassium
1356mg
39%

Vitamin B1
0.58mg
39%

Manganese
0.62mg
31%

Fiber
7g
30%

Copper
0.54mg
27%

Magnesium
87mg
22%

Vitamin B5
1mg
16%

Calcium
92mg
9%

covered percent of daily need

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