Beef Rib-eye with Fried Potatoes and Caperberry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,118 mg | (28 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 kilogram Ribeye Steak (of beef)
- salt
- freshly ground peppers
- 1 tsp finely chopped rosemary
- 1 tsp finely chopped thyme
- 1 Tbsp medium hot Mustard
- 1 Tbsp clarified butter
- 800 grams potatoes (waxy)
- 2 garlic cloves
- 1 tsp rosemary
- For the caper sauce
- 1 garlic clove
- 2 Anchovy fillet
- 2 Tbsps freshly chopped parsley
- 8 Tbsps olive oil
- 2 Tbsps lemon juice
- 2 Tbsps White vinegar
- freshly ground peppers
- 2 Tbsps caperberry (from a jar)
Preparation steps
Preheat the oven to 120°C (approximately 250°F). Season beef with salt and pepper. Mix rosemary and thyme with the mustard. Spread the paste on the meat and sear on all sides in hot butter until browned. Place in the preheated oven and cook for about 2 hours. Peel the potatoes and cut into pieces. Peel and chop the garlic. Mix potatoes and garlic with salt and pepper to taste, sprinkle with the rosemary and add to the pan with the beef about 30 minutes before end of cooking time. Continue cooking until done and let meat rest for about 10 minutes before cutting.
For the caperberry sauce, peel the garlic and finely chop with the anchovy fillets. Combine both with parsley, oil, lemon juice and vinegar. Mix well and season with pepper. Add the caperberries to the sauce and serve with the meat and potatoes on plates.
