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Ribeye Steak Backwards

5 from 5 votes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 76 kcal

Ingredients
 

  • 2 St Ribeye or entrecote steaks a '450 g
  • 1 Can Drained porcini mushrooms canned
  • 1 St Onion, red, finely chopped
  • 2 tablespoon Herbal Pesto
  • Walnut oil, salt, pepper and other spices to taste
  • 6 St Mozzarella balls a´ 20 g
  • 100 ml Beef stock
  • 0,5 St Hard egg for decoction

Instructions
 

Preliminary remark

  • These steaks are cut from a larger piece. It just got bigger pieces. Therefore 2 steaks for 3 people. But it fits.

preparation

  • Preheat the oven to 80 °
  • Mix (walnut) oil with the seasoning ingredients and brush the steaks with it
  • Put the oiled-seasoned steaks on the braising plates and put them in the oven (80 ° O-U heat) for about 90 minutes
  • after 90 min: sauté the onion, add the chopped porcini mushrooms, dust with flour and deglaze with the beef stock, simmer briefly
  • Puree the basil, parsley, oil, pine nuts (were just in the house, can be varied) with a magic wand to make the pesto, arrange on the plate.
  • Increase the temperature to 220 ° and switch to convection. Top the steaks with mozzarella. "Grill over" for about 15 minutes, then arrange and serve on preheated plates prepared with the side dishes.

Nutrition

Serving: 100gCalories: 76kcalCarbohydrates: 1.6gProtein: 0.3gFat: 7.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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