Filter
Reset
Sort ByRelevance
Mark Verber
Ribeye with roquefort herb butter and onion rings
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Soak the onion in the buttermilk for 30 minutes. Crumble the roquefort and put the herb butter in a bowl. Mix with a fork. Put the butter in the refrigerator.
-
Rub the ribeye with salt, freshly ground pepper and olive oil. Fry the ribeye in a hot grill pan in 6-8 minutes on both sides brown and inside just rosé.
-
Stir ½ tablespoon of salt and a little pepper through the flour. Heat a 2 cm layer of sunflower oil in a skillet. Take a piece of onion from the buttermilk with a kitchen tongs, drain briefly and dip them in the flour mixture. Tap off the excess flour and let the onion rings fall into the hot oil. Fry in a few minutes until golden brown; turn halfway. Let the onion rings drain on kitchen paper. Repeat until all onion rings are fried.
-
Cut the ribeye in half and serve with the roquefort garlic butter and the onion rings. Tasty with a green salad.
-
20 minMain dishZeeland bacon, sweet and sour pickles, capers, dried tarragon, mayonnaise, flour, salt and pepper, butter or margarine, samphire, slip tongues,fried slippery tongue with dragon mayonnaise
-
35 minMain dishcouscous, olive oil, Red onion, jalapeño peppers, dates, herbal broth, honey, butter, white cheese cubes,couscous with dates, jalapeño peppers and white cheese
-
30 minMain dishTurkish bread, lettuce, zucchini, olive oil, Hamburger, Red onion, mayonnaise, tomato, cherry / Christmas, pickle, silver outing, basil leaves,hamburger pie
-
65 minMain dishbutter, onions, sauerkraut, cinnamon, beer, apples, White beans,sauerkraut dish with apple and beans
Nutrition
650Calories
Fat65% DV42g
Protein76% DV38g
Carbs10% DV29g
Loved it