Pan fried ribeye (Marc Fosh)

Pan fried ribeye (Marc Fosh)

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  • Serves: Up to 4 people

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Pan fried ribeye with a mustard-green peppercorn crust and salsa verde potatoesMarc Fosh's pan fried ribeye with a mustard-green peppercorn crust and salsa verde potatoes

 

Serves: 4
Preparation time: 5 mins
Cooking time: 15 mins


Method


1. For the mustard and green peppercorn crust, place all the ingredients in the Braun Multiquick’s hand blender chopper accessory and pulse to a thick paste. 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 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. Place all the salsa verde ingredients into the Braun Multiquick’s hand blender chopper accessory and pulse on a medium speed until the ingredients form a paste.

4. Cut the new 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.

5. Spread the mustard and green peppercorn crust over the steaks. Place them under a very hot grill for 1-2 minutes until the crust is nicely glazed.

 

Marc Fosh's tip

To get the most out of your steak, remember to only ever turn it once. This seals the juices to make sure you get a succulent dish.

This recipe was prepared using the Braun Multiquick’s hand blender with its chopper accessory.

Ingredients

• 4 ribeye steaks, 250g each
• 12 new potatoes
• 1 tbsp olive oil
• 20g butter
• 3 garlic cloves, finely chopped 

Ingredients for mustard and green peppercorn crust

• 4 tbsp grain mustard
• 2 tbsp green peppercorns
• 4 tbsp fresh breadcrumbs
• 2 tbsp olive oil
• 20 flat parsley leaves, picked and cleaned
• A pinch of salt

Ingredients for salsa verde

• 30g basil
• 30g parsley
• 1 tbsp capers, rinsed and drained
• 1 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 150ml olive oil
• 2 cloves garlic, chopped

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