Grilled pork ribeye with baked potatoes

Name: grilled pork ribeye with baked potatoes
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 50 g garlic butter; 400 g potato wedges with peel; 1 tl fennel seed; 300 g pork ribeye; 1 el mild olive oil; 250 g chestnut mushrooms; 1 fennel bulb; 75 g lamb's lettuce; 45 g remia salata dressing

A golden dish with pork ribeye, fennel seed, fennel salad, chestnut mushrooms and baked potatoes.

Ingredients

Kitchen Stuff

1 grill pan
1 paper towel

Directions

Heat the garlic butter in a large frying pan and fry the potato wedges with fennel seeds and salt in 15 min. On medium heat until golden brown and done.
Meanwhile, heat the grill pan without oil or butter. Brush the ribeyes around with the oil, sprinkle with salt and pepper and grill in 8 min. Until done. Turn halfway.
In the meantime, gently wipe the mushrooms with kitchen paper and cut into quarters.
Heat the garlic butter in another frying pan and fry the mushrooms with pepper for 5 min. On medium heat.
Wash the fennel bulb, cut off the bottom, halve the tuber lengthwise and remove the hard core. Cut the fennel into strips that are as thin as possible.
Spread the lamb's lettuce and fennel over a flat dish and drizzle with the dressing. Serve the potatoes and ribeyes.

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Nutrition

745Calories

Sodium40% DV960mg

Fat62% DV40g

Protein90% DV45g

Carbs15% DV46g

Fiber36% DV9g

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