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Rib Eye of Longhorn Beef with Herb and Mustard Garlic Butter and Duck Fat Potato Wedges

Succulent rib eye steaks marinated in duck fat and herbs, served with savory garlic butter and crispy potato wedges.

BeefMain CourseHigh ProteinGluten Free
Estimated Nutrition
Calories
1222.6
kcal / serving
4890.5 kcal total
Carbs
16.5g
per serving
65.8 g total
Fat
102.1g
per serving
408.2 g total
Protein
60.6g
per serving
242.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Wholegrain Mustard
Dairy
225
g
Unsalted Butter
softened
Meat
1140
g
Ribeye Steaks
2 pieces, approx 570g each
NutsSeeds
3
tbsp
Thyme
chopped
3
tbsp
Rosemary
chopped
3
tbsp
Oregano
chopped
1
clove
Garlic
crushed
1
tbsp
Parsley
chopped
1
pinch
Sea Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
55
g
Duck Fat
for steak marinade
110
g
Duck Fat
for potato wedges
Vegetables
1
tbsp
Caper
chopped
3
piece
Maris Piper Potatoes
washed in skins

Method

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