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What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.

MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

What is the energy content breakdown?

Protein

42.4g / 32%

Carbohydrates

54.3g / 40%

Fats

16.8g / 28%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Unleash your creations with MAGGI's delicious and healthy products. Did you know that adding vegetables and vegetables at the last step of cooking will help vegetables retain their natural color and nutrients?
Did you know that adding vegetables and vegetables at the last step of cooking will help them retain their natural color and nutrients?
Remember to supplement Vitamin C from oranges, pineapples, lemons to help the body metabolize iron This dish has enough salt and cooking oil needed to give you a healthy and delicious meal! You don't need anything extra!

MyMenu IQ™

Provencal Steak with Spring Vegetables

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American Main course

Provencal Steak with Spring Vegetables

Name: Provencal Steak with Spring Vegetables
Prep time: PM0.00T
Cook time: PM30.00T
Total time: PM30.00T
Cuisine: American

(0)

30Min

Easy

Ingredients

8 Servings

1200 g

Beef tenderloin

1 pinch

Ground Black Pepper

1 tbsp

Olive oil

For the sauce:

2 cubes

MAGGI® Chicken Bouillon

600 mL

Water

4 tbsp

White vinegar

600 g

Tomatoes, diced

2 sprigs

Tarragon

1 Clove

Garlic, finely chopped

For garnishing:

800 g

Potatoes, cut into cubes

16 pieces

Artichoke

16 pieces

Spring Onions

8 Cloves

Garlic, finely chopped

160 g

Sliced black olives

3 sprigs

Fresh thyme, chopped

400 g

zucchinis

2 tbsp

Butter

3 sprigs

Fresh thyme, chopped

3 sprigs

Fresh Rosemary

4 pieces

bay leaves

1 g

To be added at the end of cooking:

150 mL

Water

20 Leafs

fresh basil leaves, chopped

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Nutrition Value

Energy

513.23 kcal

Protein

42.43 g

Carbohydrates

54.26 g

Fats

16.83 g

Information per serving

Step 1
1 Min

Trim the steak; cut the trimmings into small pieces and prepare a stock with them by adding the 2 cubes of MAGGI® Chicken Bouillon Less Salt and the 600 ml of water.
Step 2
1 Min

Wash the potatoes but do not peel them. Trim the artichokes and cut them into slices; peel the spring onions and the garlic cloves. Dip the olives in hot water and then in cold water; do that twice and cut the zucchini into slices that are 2 cm thick. Cook each vegetable separately in salted water and then braise the vegetables in butter for about 15 mins in a covered non-stick pan.
Step 3
1 Min

Season the braised vegetables with thyme, rosemary and bay leaves. Just before serving, add the water and chopped basil. Stir vigorously so that all the vegetables are covered with the sauce and remove from the heat immediately.
Step 4
1 Min

Season the beef with crushed black pepper and 1 tablespoon olive oil. Pan fry for 15 mins in a non-stick pan, turning several times. Keep warm on a plate covered with aluminum foil. De-glaze the pan with the white vinegar and water and add to the meat stock and other sauce ingredients. Bring to a boil and keep on heat. By heating, reduce 20% of the quantity. Place the beef and the vegetables on a warm plate and pour the sauce over.

Step 1 of 4

Trim the steak; cut the trimmings into small pieces and prepare a stock with them by adding the 2 cubes of MAGGI® Chicken Bouillon Less Salt and the 600 ml of water.

Step 2 of 4

Wash the potatoes but do not peel them. Trim the artichokes and cut them into slices; peel the spring onions and the garlic cloves. Dip the olives in hot water and then in cold water; do that twice and cut the zucchini into slices that are 2 cm thick. Cook each vegetable separately in salted water and then braise the vegetables in butter for about 15 mins in a covered non-stick pan.

Step 3 of 4

Season the braised vegetables with thyme, rosemary and bay leaves. Just before serving, add the water and chopped basil. Stir vigorously so that all the vegetables are covered with the sauce and remove from the heat immediately.

Step 4 of 4

Season the beef with crushed black pepper and 1 tablespoon olive oil. Pan fry for 15 mins in a non-stick pan, turning several times. Keep warm on a plate covered with aluminum foil. De-glaze the pan with the white vinegar and water and add to the meat stock and other sauce ingredients. Bring to a boil and keep on heat. By heating, reduce 20% of the quantity. Place the beef and the vegetables on a warm plate and pour the sauce over.

Recipe PDF

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Nutritional tips

Provencal Steak with Spring Vegetables

Provencal Steak with Spring Vegetables

Provencal Steak with Spring Vegetables

Ingredients

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Nutrition Value

Instruction

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Step 4

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