Ribeye with fried garlic bolls

Name: ribeye with fried garlic bolls
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 500 g new potatoes in the shell; 4 el traditional olive oil; 250 g rib eye; 1 el balsamic vinegar; 2 toe garlic; 100 g young leaf lettuce; 50 g unsalted roasted almonds; 100 g honey mustard dressing; 3 el tap water

Ribeye with honey-mustard dressing and baked garlic bolls.

Ingredients

Directions

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.
Rub the ribeye with vinegar and the oil. Bake in a hot frying pan in 2-3 minutes per side of rosé.
Cut the garlic into slices. Spoon the garlic through the potatoes and cook for another 5 minutes.
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.
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.