Ribeye with red wine sauce, baked potatoes and chicory

Name: ribeye with red wine sauce, baked potatoes and chicory
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 600 g sticking potatoes peeled; 5 tablespoons butter in cubes; 1 clove garlic pressed; 100 ml full red wine; 1 pot meat fond 380 ml; 1 tablespoon thyme; 1 tablespoon cold butter in cubes; 500 g chicory; 4 ribeyes; 1 tablespoon oil; 4 shallots shredded

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).

Ingredients

Kitchen Stuff

grill pan

Directions

Cut potatoes into equal parts and pat dry.
Heat 2 tablespoons of butter in (snacks) pan.
Add potatoes, sprinkle with salt and pepper and simmer over low heat in 20 min.
Pan shake regularly (do not take lid off pan!).
Fry garlic in 1 tbsp butter in a saucepan.
Add wine and reduce briefly on high heat.
Add beef fondue and thyme and reduce to a sauce thickness.
Mix cold butter quickly with whisk.
Season the salt and pepper sauce to taste and keep warm.
Halve chicory and cut into strips in length.
In chicory frying pan in 2 tbsp butter in 10 min.
Golden frying, occasionally scooping.
Season with salt and pepper.
Heat up the grill pan.
Sprinkle the ribeye with salt and pepper and cover with oil.
Meat on high heat for 4-8 min.
Grilling halfway.
Spread potatoes, chicory and ribeye over four plates.
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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