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Maille Mustard-Infused Rib Eye

This duo of Maille mustards (Chablis and Dijon) are made to be stirred into meaty puddles of grilled steak juices and mopped up with oven crisp potatoes.

  • Cuisine type: English
  • Difficulty: medium
  • Budget: $$$$$
  • Maille Mustard-Infused Rib Eye

Ingredients

chef

Dominic Chapman

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.

Preparation

 

*If oven-proof skillet is not available, before baking, thoroughly wrap handle of skillet with heavy-duty aluminum foil.

  1. Combine Maille Extra Virgin Olive Oil, Maille Dijon Originale Mustard with white wine, sea salt, pepper, shallots, garlic, Jalapeno and tarragon in a large, shallow non-aluminium baking dish. Add steaks and turn to coat. Cover and marinate in the refrigerator, for 2-24 hours
  2. Heat a heavy base skillet
  3. Remove marinade from steak and grill for 3mins on each side
  4. Let stand 5 minutes before serving. Serve with (Purple Potato Salad)
  5. Use the left-over marinade in a pan with a glass of white wine and reduce to create a sauce to accompany your steak
  6. You can also grill/broil or BBQ the steaks.

Chef tip

•Use the left-over marinade in a pan with a glass of white wine and reduce to create a sauce to accompany your steak.
You can also grill/broil or BBQ the steaks.

Prep Time:
180 minutes
Cooking Time:
45 minutes
Occasion:
bbq
Serves:
2 people

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