A sweet and sour sauce was made using red wine and mango to replace the salty taste of the sauce.
Calories
175kcal
Carbs
8.7g
Protein
19.2g
Fat
7.1g
Sodium
147.7mg
Ingredients
Others
Beef Striploin (Filling) 200g, Potato 70g, Spinach 25g, Carrot 30g Sauce : Red Wine 200cc. Mango 50g, Strawberry Jam 30g, Roasted Salt 0.5g, Pepper 2g Unsalted Butter 5g, Sugar 10g, Lemon Juice 5g, Chopped Onion 15g
Nutrition Facts
Per 100g of main ingredientsPotato
- Rich in vitamin C (31mg) — acts as an antioxidant and helps you absorb iron
- Rich in potassium (590mg) — helps balance sodium and supports muscle function
Spinach
- Rich in vitamin C (51mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin A (430μg) — supports normal vision and skin health
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Clean the mango, lightly stir-fry in butter, add red wine and reduce, then blend and adjust the seasoning and thickness with strawberry jam to make red wine sauce.
🔍Clean the beef striploin and marinate in the prepared red wine sauce.
🔍Peel the potato, cut into bite-size pieces, blanch in hot water, and stir-fry in butter. Cut the carrot into bite-size pieces, blanch, and stir-fry in butter; blanch the spinach too, drain, and stir-fry in butter.
🔍Grill the marinated meat.
🔍Reduce the leftover mango marinade sauce again in a pan to make the sauce.
🔍Plate the prepared vegetables and tenderloin and drizzle with sauce to finish.