Rib-Eye Steak with Sauce Vierge
Rib-Eye Steak with Sauce Vierge
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! ♥♥♥