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Ribeye Steak with Mustard Sauce and Sarladaise Potatoes
A classic of French brasseries: a juicy ribeye steak, cooked to perfection, topped with a silky mustard sauce, accompanied by golden Sarladaise potatoes cooked in goose or duck fat. A flavorful dish, herb-infused, ideal for an elegant yet simple dinner at home.
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Critical Success Points
- • Sear the steaks without piercing them
- • Baste the meat with the aromatised butter
- • Properly thicken the cream sauce
- • Covered cooking of the potatoes to achieve a tender texture
Safety Warnings
- • Handle the very hot pan – use oven mitts.
- • Be careful of hot fat splatters when cooking the potatoes.
- • Never pierce the meat with a fork during cooking.
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