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Jesse Cody
Ribeye roll with thyme, garlic and herb butter
Black Angus ribeye roll with al-Andalus, sea salt, parsley, garlic and thyme.
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Ingredients
Directions
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Put the butter in a bowl and mix with the al-Andalus and the sea salt. Slice the parsley and mix through the butter.
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Place the herb butter on a double piece of cling film.
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Roll the foil around it and close the ends in the opposite direction so that you get a sausage of approx. 4 cm diameter.
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Let stiffen in the refrigerator for at least 1 hour.
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Meanwhile, let the ribeye roll reach room temperature for about 1 hour.
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Preheat the oven to 160 ° C.
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Peel the garlic. Heat the rest of the butter with the garlic and the thyme in a frying pan. Fry the meat in brown for 4 minutes.
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Place in the baking dish and pour the shortening with the thyme and garlic over it. Insert the meat thermometer into the thickest part of the meat.
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Fry the meat in the middle of the oven until it reaches the core temperature.
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This can vary between 56 ° C (rare, after approx. 25 min.), 60 ° C (medium, after approx. 30 min.), 65 ° C (well done, after approx. 35 min.).
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Remove the meat from the oven and let it rest for 10 minutes. Remove the cling film from the herb butter and slice the butter into slices.
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Remove the string from the ribeye, cut the meat into slices and put the slices of butter on it.
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Nutrition
540Calories
Sodium12% DV285mg
Fat65% DV42g
Protein76% DV38g
Carbs1% DV2g
Fiber4% DV1g
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