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Jeanneferg
Ribeye with fried garlic bolls
Ribeye with honey-mustard dressing and baked garlic bolls.
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Ingredients
Directions
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Bake the potatoes and halve them. Heat the oil in a wok. Fry the potatoes for 5 minutes on top of high heat, scoop occasionally.
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Rub the ribeye with vinegar and the oil. Bake in a hot frying pan in 2-3 minutes per side of rosé.
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Cut the garlic into slices. Spoon the garlic through the potatoes and cook for another 5 minutes.
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Spoon the lettuce with the almonds and the dressing (1 tbsp per person). Place the ribeye on a cutting board. Stir the rest of the dressing with the water through the shortening.
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Heat up. Cut the ribeye into slices. Pour the honey-mustard dressing over it, scoop the baby potatoes and salad next to it in a container.
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Nutrition
990Calories
Sodium34% DV805mg
Fat108% DV70g
Protein70% DV35g
Carbs19% DV57g
Fiber20% DV5g
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