Scotch Beef Rib Eye, Broccoli, Horseradish Mustard
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.
Calories
530.11kcal (4 serving)
Total Fat
40.63g (4 serving)
Saturated Fat
21.23g (4 serving)
Trans Fat
0.04g (4 serving)
Cholesterol
64.18mg (4 serving)
Sodium
1330.61mg (4 serving)
Total Carbs
29.24g (4 serving)
Dietary Fiber
4.21g (4 serving)
Sugars
9.98g (4 serving)
Protein
8.57g (4 serving)
- 4 good size, high-quality beef rib-eye cap steak
Directions
Print1. 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.
