Recipe Rib-eye with provencale butter and onion rings : Practical and Delicious

Recipe Rib-eye with provencale butter and onion rings : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Rib-eye with provencale butter and onion rings. You are currently reading Recipe Rib-eye with provencale butter and onion rings : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Rib-eye with provencale butter and onion rings requires 1h 20m, cook 18m and serve 4. Caution: allergy Contains gluten, milk, sesame, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

15 Ingredients

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  2 garlic cloves, thinly sliced
  
  
  


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  6 basil leaves, thinly sliced, plus 12 small whole leaves
  
  
  


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  2 tbsp olive oil
  
  
  


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  4 x 300g beef rib-eye steaks, on the bone
  
  
  


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  2 onions, thinly sliced into rings
  
  
  


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  200ml milk
  
  
  


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  1 egg yolk, lightly beaten
  
  
  


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  3/4 cup (110g) plain flour, (seasoned with salt and pepper)
  
  
  


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  Sunflower oil, to deep-fry
  
  
  


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  Steamed green beans, to serve
  
  
  



• Provencale butter



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  200g unsalted butter, softened
  
  
  


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  1/3 cup (50g) kalamata olives, pitted
  
  
  


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  1/3 cup (50g) sun-dried tomatoes, chopped
  
  
  


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  1 garlic clove, roughly chopped
  
  
  


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  6 basil leaves
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  For Provencale butter, process butter, olives, sundried tomato, garlic and basil in a food processor until combined. Lay a 30cm square piece of plastic wrap on a bench. Spoon butter along 1 side, leaving a 2cm border. Roll into a log, twist ends to seal, then chill for 1-2 hours until firm.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, combine garlic, basil, olive oil, steak, salt and pepper in a bowl and turn to coat well. Marinate for 30 minutes at room temperature. In a separate bowl, leave onion to soak in milk for 20 minutes.
  
  
  


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  Step 3
  
  
  
  
  Heat an oiled chargrill pan on medium-high heat. When hot, cook steaks for 4-5 minutes each side for medium-rare, or until done to your liking. Place on a plate, loosely cover with foil and leave aside to rest in a warm place while you cook onion.
  
  
  


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  Step 4
  
  
  
  
  Add yolk to onion bowl, stir to combine, then drain, discarding liquid. Toss onion in flour to coat, shaking off excess. Half-fill a deep-fryer or large heavy-based saucepan with oil. Heat to 190°C. (If you don't have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough.) Fry basil leaves for a few seconds to crisp. Drain on paper towel. In batches, fry onion rings for 3-4 minutes, turning until golden. Top steaks with a slice of butter and some onion rings, garnish with fried basil and serve with green beans.
  
  
  

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