Try this Ribeye con salsa Bernaise al Estragón recipe, or contribute your own.
Suggest a better descriptionEn una cazuela sobre la estufa, incorporar el vino blanco, el vinagre de vino blanco, los echalotes, una cucharada de estragón fresco picado, sal y pimienta. Hervir durante 5 minutos.
Derretir la mantequilla.
En la licuadora echar las 3 yemas de huevo con la reducción del vino y licuar. Agregar poco a poco la mantequilla caliente y batir hasta emulsionar. Agregar 2 cucharadas más de estragón fresco picado y dejar reposar en la licuadora. Al momento de servir agregar el agua caliente para que vuelva a tomar una consistencia sedosa.
Asar los rib eye y servir con la salsa por encima.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1243 | ||
Calories from Fat: 901 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100.1g | 133 % | |
Saturated Fat 40.8g | 204 % | |
Monounsaturated Fat 43.5g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 308.4mg | 95 % | |
Sodium 254mg | 9 % | |
Potassium 1383.5mg | 36 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 79.4g | 113 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1243
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