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Qwertycook
Ribeye in merlot
A nice argentinian recipe. The main course contains the following ingredients: meat, garlic, thyme, shii-take (100 g), red wine, oil, ribeye (`approx. 150 g), shallots, butter or margarine, meat stock, (freshly ground) pepper and salt.
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Ingredients
Directions
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Peel the garlic and crush into a bowl with a spherical side of tablespoon. Finely chop thyme over garlic. Shii-take wipe clean with kitchen paper and halve large copies. Add shiitake, wine and 1 tablespoon of oil to garlic and stir. Place the meat in it and marinate for about 15 minutes, stirring occasionally. Sauté and finely chop the shallots.
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Remove meat from marinade and pat dry with kitchen paper. Melt 1 tablespoon of butter in the saucepan and fry the shallots for about 3 minutes on a low heat. Add marinade (with shii-takes) and beef stock. In about 5 minutes shii-take soft and marinade to half to reduce. Meanwhile (grill) pan to be hot. Heat the rest of oil and butter. Roast the meat in about 10 minutes, half-turn. Place on four (preheated) plates. Sprinkle with salt and pepper. Add boiled marinade with shii-take to shortening and stir up loafs. Season with salt and pepper. Merlot gravy and shii-take to distribute meat. Serve with fries and mixed salad.
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Nutrition
380Calories
Sodium23% DV540mg
Fat40% DV26g
Protein66% DV33g
Carbs1% DV3g
Fiber8% DV2g
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