Beef entrecôte with truffle burrata and asparagus
20 min · 2 servings · 840 kcal/serving
Beef entrecôte with truffle burrata and asparagus – at a glance
Beef entrecôte with truffle burrata and asparagus is a gluten-free Fitaily recipe for 2 servings (dinner). You can make it in about 20 minutes. One serving has about 840 kcal, 53.5 g protein, 6.8 g carbs, 68.1 g fat.
An exquisite yet quick dinner that pairs a juicy ribeye steak with tender asparagus and creamy burrata with a hint of truffle. The perfect dish when you want to impress your guests in no time.
Nutrition per serving
| Calories | 840 kcal |
|---|---|
| Protein | 53.5 g |
| Carbs | 6.8 g |
| Fat | 68.1 g |
We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Which diet is this recipe for?
Fitaily tags: bezglutenowy, keto. Meal: kolacja. Tags come from the recipe author, not from a lab.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 400 g Beef Entrecôte
- 250 g Green asparagus
- 125 g Burrata cheese
- 15 g Truffle oil
- 20 g Clarified butter
- 5 g Sea salt
- 2 g Black pepper
Preparation
- Take the steaks out of the refrigerator 30 minutes before cooking so they can come to room temperature. Pat them dry thoroughly with a paper towel.
- Wash the asparagus and snap off the woody ends. Heat half the clarified butter in a skillet and sauté the asparagus for about 5–7 minutes, until al dente. Season with salt and remove from the skillet.
- Add the rest of the butter to the same skillet. When it's very hot, add the steaks. Cook for about 3–4 minutes on each side (for medium-rare), depending on the thickness of the meat.
- After frying, remove the meat from the pan and let it rest for 5 minutes on a cutting board.
- Arrange the steaks on a plate and place the asparagus next to them. Place the burrata on top of the meat, gently cutting into it so that the creamy center oozes out.
- Drizzle the whole dish with truffle oil, and season with freshly ground pepper and sea salt.
Frequently asked questions
How many calories and protein are in one serving of Beef entrecôte with truffle burrata and asparagus?
One serving has about 840 kcal, 53.5 g protein, 6.8 g carbs, 68.1 g fat. The calculation comes from the Fitaily ingredient database and is approximate.
Is Beef entrecôte with truffle burrata and asparagus gluten-free?
The recipe is tagged gluten-free. Always check the labels of specific products, especially pasta, sauces and breading.
Is Beef entrecôte with truffle burrata and asparagus good for meal prep?
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.