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Bife da vazia com molho tipo "Brasserie de l’Entrecôte" e batata-doce
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Ingredients
- 500 g água
- 1000 g batata-doce c/ casca cortada em palitos grossos
- 1 c. chá de sal, mais q.b. p/ temperar
- 50 g chalota
- 250 g manteiga cortada em pedaços
- 15 g noz (3 unid. aprox.)
- 20 g salsa
- 10 g estragão
- 5 folhas de manjericão
- 2 folhas de salva fresca
- 5 alcaparras
- 4 filetes de anchova, em óleo
- 1 c. chá de noz-moscada
- 45 g azeite
- 1 gema de ovo
- 1 c. chá de sumo de limão
- 1 c. chá de molho inglês
- 1 c. chá de mostarda
- 1 c. chá de orégãos (opcional)
- 10 g vinho do Porto
- 1 c. sopa de manteiga
- 4 bifes da vazia (180-200 g cada, 3 cm espessura aprox.)
- Pimenta q.b. p/ temperar
Salada
- 300 g couve branca cortada em pedaços
- 300 g cenoura cortada em pedaços
- 300 g beterraba cozida cortada em pedaços
- 100 g iogurte grego
- ½ c. chá de sal
- 1 c. chá de mostarda
- 20 folhas de coentros
- 5 g molho inglês
- 1 limão, só o sumo
- Nutrition
- per 1 dose
- Calories
- 7112.3 kJ / 1699.9 kcal
- Protein
- 80.7 g
- Carbohydrates
- 77.5 g
- Fat
- 120 g
- Saturated fat
- 57 g
- Fiber
- 15 g
- Sodium
- 1601.1 mg
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