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Maille Mustard-Infused Rib Eye

This trio of Maille mustards (Chablis, Wholegrain 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



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.



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

  1. 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.
  2. 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.
  3. Preheat oven to 425°.
  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.

To serve

Slice steak and serve with potatoes and Maille Mustards.

Chef tip

Alternatively serve with creamy mash.

Prep Time:
25 minutes
Cooking Time:
45 minutes
2 people

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