Reindeer Ribeye with Fried Potatoes, Tomato, and Herb Butter

2 servings

Ingredients:

• 500 g / 1.1 lbs reindeer ribeye, divided into 2 thick pieces

• 2 garlic cloves

• 300 g / 10.58 oz small potatoes, boiled until just tender

• 250 g / 8.82 oz small tomatoes

• Oil for cooking

• 2 sprigs of fresh rosemary

• Salt and pepper

• Herb butter

Instructions:

1. Heat two skillets. Lightly crush garlic cloves with the flat side of a knife, halve potatoes.

2. Add oil to one skillet, place garlic cloves, rosemary, and potatoes. Halve the tomatoes and add them to the skillet, season with salt. Cook for about 8 minutes until vegetables are nicely colored, stirring occasionally.

3. Add oil to the skillet for the meat, season meat with salt and pepper. Sear the steaks over high heat until they have a nice sear on the outside.

4. Remove the steaks from the skillet and let them rest. Just before serving, place the meat back in the medium-hot pan, add herb butter, and baste the meat.

5. Slice the meat and place it on top of the vegetable skillet, pour the hot butter from the meat skillet over it, and serve.

Herb Butter: Ingredients:

• 100 g / 3.53 oz butter, softened

• 2 cloves roasted garlic, finely chopped

• 1 tablespoon fresh rosemary, chopped

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon flaky salt

Instructions:

1. Combine butter, garlic, rosemary, parsley, and salt.

2. Transfer the herb butter to a container and refrigerate until serving.