Ribeye with romesco, perupas and herbs

Preheat the oven to 190 ° C.

Put the perupas in a saucepan and pour in as much water that they are just underneath.

Add the salt and bring to the boil. Let boil for 8 minutes, drain and put in the baking dish.

In the meantime, season the meat with the oil and sprinkle with salt and pepper.

Heat a frying pan with non-stick coating and fry the meat around brown in 3 min.

Place the meat in the bowl at the perupas.

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.

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.

Grind to a thick sauce (romesco).

Take the dish out of the oven. Let the meat rest 5-8 minutes on a shelf, covered loosely with aluminum foil.

Meanwhile, halve the perupas and cut the parsley roughly.

Cut the meat into slices of ½ cm. Put them on a scale.

Divide half of the romesco over the meat and scrape the rest on an oblong dish.

Put the perupas with the cutting edge upwards in the sauce.

Drizzle with the rest of the oil. Sprinkle with half of the parsley and sprinkle the rest over the meat.