• 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