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Main mealBalancedBeef€€€

Beef Steaks with Wild Porcini Mushrooms and Roasted Butternut Squash

Name: Beef Steaks with Wild Porcini Mushrooms and Roasted Butternut Squash
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 400 g Squash, winter, butternut, raw; 1 tbsp Oil, olive, extra virgin; 1 tbsp Oil, olive, extra virgin; 0.5 tsp Spices, thyme, dried; 1 pinch Salt, table, iodized; 400 g Beef, tenderloin steak, raw; 200 g Mushrooms, white button; 1 large Shallots, bulb, peeled, root removed, raw; 2 clove Garlic, raw; 100 ml Soup, beef broth, cubed, prepared with water; 10 g Butter, stick, unsalted; Parsley, fresh

Enjoy a perfect harmony of flavors with this recipe for beef steak with porcini mushrooms and squash, combining juicy meat, aromatic wild mushrooms, and the sweetness of roasted squash for a top-notch lunch.

Prep time20 min

Cook time25 min

Total time45 min

Servings2

Recipe

For the roasted squash

Squash, winter, butternut, raw400 gOil, olive, extra virgin1 tbspOil, olive, extra virgin1 tbspSpices, thyme, dried0.5 tspSalt, table, iodized1 pinch

For the beef steaks and porcini mushrooms

Beef, tenderloin steak, raw400 gMushrooms, white button200 gShallots, bulb, peeled, root removed, raw1 largeGarlic, raw2 cloveSoup, beef broth, cubed, prepared with water100 mlButter, stick, unsalted10 gParsley, fresh

Baking dishHeavy pan (preferably cast iron)Paper towelsCutting board

Per servingTotal

Calories:575.9 kcal1151.8 kcal

Protein:48.1 g96.1 g

Carbohydrates:30 g60 g

Fiber:6.1 g12.2 g

Water:480.6 ml961.1 ml

Fat:31.7 g63.4 g

Micronutrients

Sugar:7.6 g15.2 g

Saturated fat:5 g10 g

Cholesterol:139.6 mg279.1 mg

Sodium:312.9 mg625.7 mg

Potassium:1800.7 mg3601.4 mg

Calcium:146 mg292 mg

Iron:8.7 mg17.3 mg

Magnesium:129.4 mg258.7 mg

Zinc:7.5 mg14.9 mg

Phosphorus:554.9 mg1109.7 mg

Vitamin C:45.7 mg91.3 mg

Vitamin A:1100.6 µg2201.2 µg

Vitamin D:0.2 µg0.4 µg

Vitamin B12:0.1 µg0.1 µg

Instructions

1Preheat the oven to 200 °C. In a baking dish, toss the squash with olive oil, thyme, salt, and pepper. Bake for 20–25 minutes, until soft and golden brown.
2Take the beef steaks out of the fridge 30 minutes before cooking and pat them dry well with a paper towel. Season with salt and pepper just before cooking.
3In a hot pan with olive oil, sear the steaks (3–4 minutes on each side for medium doneness). Remove the meat from the pan and let it rest on a warm plate.
4Add the sliced porcini mushrooms to the same pan. Sauté over high heat until they release their water and turn golden brown. Add the shallot and garlic, and sauté for another 2 minutes until fragrant.
5Pour the beef stock into the pan and scrape the bottom with a spatula (deglaze). Cook until the liquid reduces by half. Finally, stir in a knob of butter for shine and a rich flavor.
6Place the steaks on a plate, top with the mushrooms and sauce, and add the roasted squash. Sprinkle with fresh parsley.

Nutritional benefits

Thanks to the high zinc content in beef and vitamin A in squash, this dish supports the immune system and skin health.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.