Mustard-infused rib-eye with crispy potatoes
by Dominic Chapman
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Ingredients
Fresh Meat
2 240g rib-eye steaks
50g of duck fat
Beverages
100ml of white wine
Oils & Vinegars
100ml of olive oil
Store Cupboard
100g of Dijon mustard
2 tsp flaky sea salt
1 1/2 tsp cracked black pepper
salt
wholegrain mustard
Chablis mustard
Fruit & Vegetables
100g of shallots, chopped
3 garlic cloves, crushed
1 red chilli, chopped
500g of Maris Piper potatoes
Salad & Fresh Herbs
25g of tarragon
25g of parsley