Ribeye béarnaise
Ribeye béarnaise
Ingredients
- Gnocchi di Patate – 150 g
- Béarnaise sauce – 150 g
- Ribeye steak – 300 g
- Butter – 30 g
- Olive oil – 3 tbsp
- Freshly ground black pepper and coarse sea salt
Bereiding
- Pan-fry the gnocchi in olive oil in a hot skillet until golden brown and crispy on the outside, yet soft on the inside.
- Cook the ribeye steak in butter to your desired doneness.
- Heat the béarnaise sauce in a caquelon or as indicated on the packaging.
- Arrange the steak and gnocchi on the plate, coat the meat with the sauce, or serve the sauce separately in a sauceboat.
- Serve with a mixed side salad.
Deze producten heb je nodig
Gnocchi di Patate
Bearnaise
Bearnaise portion 150 g
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