Chef Dominic Chapman recommends marinating the rib-eye steak for 24 hours to allow the herbs and Maille 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.

Yields2 ServingsDifficultyIntermediate
Prep Time15 minsCook Time5 minsTotal Time20 mins
Ingredients
Preparation:
1

Combine Maille Dijon Originale Mustard, extra virgin olive oil, white grape juice, sea salt, pepper, shallots, garlic, jalapeno and tarragon in a large, shallow non-aluminium baking dish.

2

Add steaks and turn to coat. Cover and marinate in the refrigerator, for 2-24 hours.

3

Heat a heavy base skillet.

4

Remove marinade from steak and grill for 3 min. on each side.

5

Let stand 5 minutes before serving with a side dish like purple potato salad, or baked / fried potato wedges.

6

Use the leftover marinade in a pan with a glass of white grape juice and reduce to create a sauce to accompany your steak.

7

You can also grill/broil or BBQ the steaks.

Ingredients

Ingredients

Directions

Preparation:
1

Combine Maille Dijon Originale Mustard, extra virgin olive oil, white grape juice, sea salt, pepper, shallots, garlic, jalapeno and tarragon in a large, shallow non-aluminium baking dish.

2

Add steaks and turn to coat. Cover and marinate in the refrigerator, for 2-24 hours.

3

Heat a heavy base skillet.

4

Remove marinade from steak and grill for 3 min. on each side.

5

Let stand 5 minutes before serving with a side dish like purple potato salad, or baked / fried potato wedges.

6

Use the leftover marinade in a pan with a glass of white grape juice and reduce to create a sauce to accompany your steak.

7

You can also grill/broil or BBQ the steaks.

Maille mustard infused rib eye