Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
664
Calories
31g
Protein
40g
Fat
39g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds russet (baking) potatoes
- About 8 cups canola oil
- Kosher salt
- 1 1/2 teaspoons Sherry vinegar
- 1 (1 1/2-to 2-inch-thick) dry-aged bone-in top loin (strip) steak
- 2 tablespoons unsalted butter
- 2 thyme sprigs
- 3 tablespoons veal or beef demi-glace (frozen or packaged, reconstituted if necessary)
- 1/2 tablespoon extra-virgin olive oil
- Equipment: a deep-fat thermometer
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes