Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
832
Calories
67g
Protein
52g
Fat
23g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 tablespoons unsalted butter, divided
- 2 medium Vidalia or Maui onions (about 1 1/4 pounds total), very thinly sliced on a mandoline (about 3 packed cups)
- 1/4 cup low-salt chicken stock
- 1 tablespoon buttermilk
- Kosher salt
- 1 tablespoon vegetable oil
- 1 28-ounces dry-aged rib-eye steak (about 2" thick), standing at room temperature for 1 hour
- Coarse sea salt
- Assorted soft herb sprigs (such as tarragon, flat-leaf parsley, and chervil)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes