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.
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.
Add steaks and turn to coat. Cover and marinate in the refrigerator, for 2-24 hours.
Heat a heavy base skillet.
Remove marinade from steak and grill for 3 min. on each side.
Let stand 5 minutes before serving with a side dish like purple potato salad, or baked / fried potato wedges.
Use the leftover marinade in a pan with a glass of white grape juice and reduce to create a sauce to accompany your steak.
You can also grill/broil or BBQ the steaks.
Ingredients
Directions
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.
Add steaks and turn to coat. Cover and marinate in the refrigerator, for 2-24 hours.
Heat a heavy base skillet.
Remove marinade from steak and grill for 3 min. on each side.
Let stand 5 minutes before serving with a side dish like purple potato salad, or baked / fried potato wedges.
Use the leftover marinade in a pan with a glass of white grape juice and reduce to create a sauce to accompany your steak.
You can also grill/broil or BBQ the steaks.
