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Ribeye with romesco, perupas and herbs
Ribeye from the oven with roasted peppers, perupas potatoes and almonds and parsley.
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Ingredients
Directions
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Preheat the oven to 190 ° C.
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Put the perupas in a saucepan and pour in as much water that they are just underneath.
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Add the salt and bring to the boil. Let boil for 8 minutes, drain and put in the baking dish.
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In the meantime, season the meat with the oil and sprinkle with salt and pepper.
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Heat a frying pan with non-stick coating and fry the meat around brown in 3 min.
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Place the meat in the bowl at the perupas.
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Fry the meat in the oven for about 30 minutes. If you have a core thermometer, set it to 58 ° C. The perupas are now perfectly cooked.
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Put the peppers and 3 tablespoons of liquid from the pot (per 4 persons) with the garlic, cumin, turmeric, vinegar and almonds in the blender or food processor.
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Grind to a thick sauce (romesco).
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Take the dish out of the oven. Let the meat rest 5-8 minutes on a shelf, covered loosely with aluminum foil.
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Meanwhile, halve the perupas and cut the parsley roughly.
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Cut the meat into slices of ½ cm. Put them on a scale.
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Divide half of the romesco over the meat and scrape the rest on an oblong dish.
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Put the perupas with the cutting edge upwards in the sauce.
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Drizzle with the rest of the oil. Sprinkle with half of the parsley and sprinkle the rest over the meat.
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Nutrition
600Calories
Sodium28% DV680mg
Fat54% DV35g
Protein78% DV39g
Carbs10% DV29g
Fiber28% DV7g
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