Dominic is a great chef who has many years of experience and has led the new wave of fine dining restaurants that now have appeared in London over recent years.
*If oven-proof skillet is not available, before baking, thoroughly wrap handle of skillet with heavy-duty aluminum foil.
- Combine wine, Maille Extra Virgin Olive Oil, Maille Dijon Originale Mustard, sea salt, pepper, shallots, garlic, chili pepper, tarragon and parsley in large, shallow non aluminium baking dish. Add steaks; turn to coat. Cover and marinate in refrigerator, turning steaks occasionally, 24 hours.
- Cover potatoes with water in 4-quart saucepot 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.
- Preheat oven to 425°.
- 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.
- Grill, broil or pan-cook steak. Let stand 5 minutes.
Slice steak and serve with potatoes and Maille Mustards.
Alternatively serve with creamy mash.