Sauce vierge is a quick and easy sauce that goes really well with grilled meat or fish. Originally from Provence it is traditionally made with chopped tomatoes and sometimes anchovies, but for this version I decided to substitute them With Grey Poupon Dijon Mustard.

To make the sauce, you can use an electric blender but I think that the result is far better with a mortar.

I like to serve this with a simple salad and some roasted potatoes with garlic & rosemary.

• Prep Time: 5 min
• Cook Time: 12 min
• Total Time: 17 min
• Serving Size: 2

CUISINE

• French
• Provençal

COURSE

• Main Course

Ingredients

• 2 Grass fed rib-eye steak
• 2 Cloves garlic.
• 3 Tsp. dijon mustard.
• 2 Tbsp. Olive oil
• Juice of 1 lemonc
• Juice of 1 lemon
• Saltc
• Pepper

Method

1

In a mortar, pound the garlic, parsley & basil to a rough paste until
you obtain a nice thick sauce resembling a pesto.

2

Stir in the dijon mustard, lemon juice and olive oil. Season to taste.

3

Season the rib-eye with salt & pepper.

4

Grill the steak for 6 minutes for medium-rare (or to your liking)
turning every minute. Serve with the sauce on the top and with a
glass of red Cötes du Rhöne.

Enjoy… Bon appetit!  ♥♥♥