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Grey Poupon

Rib-Eye Steak with Sauce Vierge

Rib-Eye Steak with Sauce Vierge

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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!  ♥♥♥

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