Maille Mustard infused rib eye
|113 ml||Dry white wine|
|113 ml||Extra virgin olive oil|
|75 ml||Maille Dijon Mustard|
|2 tsp||Sea salt|
|1½ tsp||Cracked black pepper|
|47 g||Shallots, chopped|
|3 cloves||Crushed garlic|
|1||Jalapeno pepper, seeded and chopped|
|25 g||Tarragon leaves|
|25 g||Flat leaf (Italian) parsley|
|454 g||Rib eye steaks|
|454 g||Baby potatoes, baked,peeled and cut into chunks|
|56 g||Duck fat|
|1 Tbsp||Maille Wholegrain Mustard|
|1 Tbsp||Maille Bearnaise Sauce|
1. Combine wine, olive oil, Maille Dijon Mustard, sea salt, pepper, shallots, garlic, chili pepper, tarragon and parsley in large, shallow non-aluminum baking dish. Add steaks; turn to coat. Cover and marinate in refrigerator, turning steaks occasionally, 24 hours.
2. Cover potatoes with water in a large saucepan about 1 hour before cooking steaks. Add 1 tablespoon salt and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are slightly firm, about 8 minutes. Drain and cool slightly.
3. Preheat oven to 220°C.
4. Remove steak from marinade, discarding marinade. Let steak stand 20 minutes. Melt duck fat in large oven-proof skillet* over medium-high heat and brown potatoes until golden. Place skillet in oven and roast 15 minutes or until potatoes are crisp. Season, if desired, with salt and freshly ground black pepper.
5. Grill broil or pan-cook steak. Let stand 5 minutes.
Slice steak and serve with potatoes and Maille Dijon Mustard and Béarnaise Sauce
Alternatively serve with creamy mash with the Mustard stirred in.
Find more delicious recipes from Maille here.