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Mark Verber
Ribeye with roquefort herb butter and onion rings
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Ingredients
Directions
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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.
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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.
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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.
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Cut the ribeye in half and serve with the roquefort garlic butter and the onion rings. Tasty with a green salad.
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Nutrition
650Calories
Fat65% DV42g
Protein76% DV38g
Carbs10% DV29g
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