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Pan fried ribeye with a mustard-green peppercorn crust

Total time:
0 mins
Serves:
4
Pan fried ribeye with a mustard-green peppercorn crust

Recipe Rating:

Rating 3

(51)

Method

Preparation:
0 mins
Cooking:
0 mins
Serves:
4
Difficulty:

[Missing text '/recipes/details/difficulty' for 'English (United Kingdom)'] 0

  1. For the mustard and green peppercorn crust, place all the ingredients in Braun’s MQ 20 chopper accessory and attach to a suitable hand blender. Start slowly and increase the speed gradually, pulsing the ingredients into a thick paste in just seconds. Transfer to a clean bowl for later use and rinse out the appliance.
  2. Heat the olive oil in a heavy bottomed frying pan. Season the steaks with salt and pepper and fry each side for 3 minutes over a very high heat for medium. Cook for a further 1 minute for well done or 1 minute less for rare. Remove the steaks from the pan and place them on an ovenproof dish.
  3. For the salsa verde, place all the ingredients in the MQ 20 chopper accessory and pulse on a medium speed until the ingredients form a fine paste.
  4. Cut the potatoes in half, heat the olive oil and butter in a non-stick frying pan and fry the potatoes on a medium heat until golden brown. Stir the salsa verde through the cooked potatoes with a wooden spoon.
  5. Spread the mustard and green peppercorn crust over the steaks. To finish the dish, place them under a very hot grill for 1 - 2 minutes until the crust is nicely glazed. Serve immediately.
To get the most out of your steak, remember to only ever turn it once. This seals the juices in to make sure you get a succulent dish.

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