Ingrediants
- 1 kg 2 ribs of beef (3.5-4 cm thick)
- 300 g milk
- 140 g salted capers
- 50 g clarified butter
- rustic mustard
- tarragon
- dry white wine
- extra virgin olive oil
- salt
- pepper
Desalt the capers. Melt the clarified butter in a pan; add 60 g of capers, 1 tablespoon of oil, then the ribs: cook for 3 minutes on each side, sprinkling them continuously with the sauce.
Salt and pepper the ribs, finally place them on a grill and let them rest for 5 minutes, so that the juices are redistributed throughout the pulp.
Eliminate the capers and the cooking fat of the ribs from the pan and cook the remaining capers with 1/4 glass of wine, milk and 2 tablespoons of mustard for 3-4 minutes, obtaining a sauce.
Chop 1 tablespoon of tarragon and add it to the sauce. Serve it together with the ribs, cut into slices.
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