Pan fried ribeye (Marc Fosh)

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.