• Yorkshire Meat Company

Mustard-infused rib-eye with crispy potatoes

Updated: Jun 14

Marinate rib-eye steak for 24 hours to allow the herbs and mustard to penetrate the meat with flavour. Using rare-breed varieties of beef - such as Dexter or Aberdeen Angus - will make this rib-eye with mustard recipe even more luxurious.


Cook 20 minutes plus 24 hours marinating | Serves 2 | EASY

INGREDIENTS


RIB-EYE

  • 2 240g rib-eye steaks

  • 100ml of white wine

  • 100ml of olive oil

  • 100g of Dijon mustard

  • 2 tsp flaky sea salt

  • 1 1/2 tsp cracked black pepper

  • 100g of shallots, chopped

  • 3 garlic cloves, crushed

  • 1 red chilli, chopped

  • 25g of tarragon

  • 25g of parsley

  • CRISPY POTATOES

  • 500g of Maris Piper potatoes

  • 50g of duck fat

  • salt

SERVE WITH

  • wholegrain mustard

  • Chablis mustard

METHOD For the marinade, combine the wine, oil, mustard, salt, pepper, shallots, garlic, chilli, tarragon and parsley. Mix thoroughly before covering the steaks completely in the marinade. Place in the fridge and leave for 24 hours.

1 hour before you cook the steak, peel and wash the potatoes. Cut into even chunks and place in a large pan, cover with cold water. Add 4 large pinches of salt and bring to a gentle boil.

Cook until tender but still slightly firm in the centre, approximately 8-10 minutes. Drain the water and toss in the colander to gently break up edges. Leave in the colander to steam for a few minutes. Place a heavy-based roasting pan over a high heat. Add the duck fat and melt until hot. Place the potatoes in the hot duck fat and turn evenly to give each piece a crispy, golden brown finish.

Transfer the potatoes to an oven set to 220°C/gas mark 8 and roast for a further 15-20 minutes. Once cooked, remove and keep warm.

  • salt


Turn the oven down to 200˚C/gas mark 6. Place a pan over a high heat and add a splash of vegetable oil.


Add the steaks and cook until the meat is a dark brown colour, turn over and to cook the other side until a similar colour is achieved.

  • 2 240g rib-eye steaks


For a rare steak, you do not need to cook the steak further in the oven. For a medium-rare steak, place in the preheated oven for 1 minute (increase this number by 2 minute increments for medium, medium-well and well-done finishes). Remove the steaks from the oven and set aside to rest for 4 minutes.


Serve with the potatoes and mustards

  • wholegrain mustard

  • Chablis mustard

SOURCE



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