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Anna T
Ribeye with béarnaise sauce
A tasty recipe. The main course contains the following ingredients: meat, ribeye steaks (2 dishes a 2 pieces), egg, white wine vinegar, tarragon (pot 7 g), butter and olive oil.
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Ingredients
Directions
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Remove the ribeye from the package and allow to reach room temperature.
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Sprinkle with salt and pepper.
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Split the egg.
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Mix in a bowl the vinegar with the tarragon and the egg yolk.
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Bring water to a boil in a pan that is slightly smaller than the bowl.
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Turn off the heat under the water and place the bowl with the mixture on the pan.
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Let 100 g butter melt in a saucepan.
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Beat with a whisk the melted butter through the egg yolk mixture into a bonded sauce.
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Season with salt and pepper.
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Heat the oil in a frying pan with the rest of the butter.
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Fry the meat according to the instructions on the package.
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Serve, for example, with celeriac-mashed potatoes with walnut (container 450 g)..
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Nutrition
525Calories
Sodium0% DV1.955mg
Fat69% DV45g
Protein60% DV30g
Carbs0% DV0g
Fiber56% DV14g
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