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Scotch Beef Rib Eye, Broccoli, Horseradish Mustard

Scotch Beef Rib Eye, Broccoli, Horseradish Mustard

30-60 minutes, Beef, Main -

A beautiful piece of rib eye is a crowd pleaser and dinner party favourite and the horseradish mustard sauce really brings out the richness of the beef. Prepare the sauce in advance, and for some cookery entertainment fry the steak to order in a searing hot pan in front of your guests.

Ingredients

  • 4 good size, top quality rib-eye steak

For the Horseradish Mustard Sauce

  • 2 tbsp. Maille olive oil
  • 1 banana shallot or very large shallot, thinly sliced
  • 1 clove garlic, finely chopped
  • 5 sprigs thyme
  • 3/4 cup red wine
  • 1 cube beef bouillon, dissolved in 170ml boiling water
  • 3/4 cup light cream
  • 2 to 4 tbsp. Maille Horseradish Mustard

For the Mash Potato

  • 4 potatoes, peeled and cut into chunks
  • 3/4 cup 2% milk
  • 1/4 cup unsalted butter

For the Broccoli

  • 2 cups purple sprouting broccoli or broccoli
  • 1 tbsp. Maille olive oil
  • 1 tbsp. light soy sauce
  • 1 clove garlic, finely chopped

Fred Sirieix

Fred Sirieix is the General Manager at Galvin at Windows, the Michelin-starred restaurant at the London Hilton on Park Lane. Fred has over 20 years of experience at top London restaurants including Le Gavroche, Sartoria, and Brasserie Roux. Fred was recently involved in the Maille exclusive concierge dining service online and in the Maille London boutique.

Preparation

  1. 4 good size, top quality rib-eye steak.
  2. For the Maille Horseradish Mustard sauce, heat oil in large skillet over medium-high heat and cook, stirring occasionally, the shallot, garlic and thyme until the shallot is golden brown. Stir in the wine and reduce by two-thirds. Stir in the bouillon mixture and reduce by half. Stir in the cream and heat through. Remove from the heat and remove thyme. Stir in Maille Horseradish Mustard with a wire whisk. Season, if desired, with salt and pepper. If necessary, add more mustard for an additional kick.
  3. For the mashed potatoes, cover potatoes in a large saucepan with water and bring to the boil over a high heat. Reduce heat to low and simmer until potatoes are tender, about 12 minutes. Drain, then mash.
  4. Bring milk to a boil in the same saucepan over medium-high heat. Stir in potatoes, butter and, if desired, salt. Reduce heat to low and stir with wire whisk until desired consistency, adding more milk if necessary. Season as desired.
  5. Boil broccoli, until tender, about 4 minutes. Combine Maille olive oil, soy sauce and chopped garlic in medium bowl. Add broccoli; toss to coat. Set aside.
  6. Season rib eye with salt and pepper, rub in olive oil and cook in a dry pan on a high heat until it is cooked to your taste.

To serve

Serve on a plate with mashed potatoes and broccoli on the side. The Maille Horseradish Mustard can be served directly on the meat or on the side.