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Ribeye with red wine sauce, baked potatoes and chicory
A tasty French recipe. The main course contains the following ingredients: meat, solid potatoes (peeled), butter (diced), garlic (pressed), full red wine, beef stock (380 ml), thyme, cold butter (diced), chicory, ribeye, oil and shallots (chopped).
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Ingredients
Directions
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Cut potatoes into equal parts and pat dry.
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Heat 2 tablespoons of butter in (snacks) pan.
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Add potatoes, sprinkle with salt and pepper and simmer over low heat in 20 min.
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Pan shake regularly (do not take lid off pan!).
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Fry garlic in 1 tbsp butter in a saucepan.
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Add wine and reduce briefly on high heat.
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Add beef fondue and thyme and reduce to a sauce thickness.
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Mix cold butter quickly with whisk.
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Season the salt and pepper sauce to taste and keep warm.
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Halve chicory and cut into strips in length.
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In chicory frying pan in 2 tbsp butter in 10 min.
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Golden frying, occasionally scooping.
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Season with salt and pepper.
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Heat up the grill pan.
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Sprinkle the ribeye with salt and pepper and cover with oil.
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Meat on high heat for 4-8 min.
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Grilling halfway.
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Spread potatoes, chicory and ribeye over four plates.
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Carve the shallot and sauce over meat..
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Nutrition
495Calories
Sodium35% DV835mg
Fat35% DV23g
Protein72% DV36g
Carbs11% DV34g
Fiber32% DV8g
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