Ingredients

113 ml	Dry white wine
113 ml	Extra virgin olive oil
75 ml	Maille Dijon Mustard
2 tsp	Sea salt
1 ½ tsp	Cracked black pepper
47 g	Shallots, chopped
3 cloves	Crushed garlic
1	Jalapeno pepper, seeded and chopped
25 g	Tarragon leaves
25 g	Flat leaf (Italian) parsley
454 g	Rib eye steaks
454 g	Baby potatoes, baked,peeled and cut into chunks
1 Tbsp	Salt
56 g	Duck fat
1 Tbsp	Maille Wholegrain Mustard
1 Tbsp	Maille Bearnaise Sauce

Directions

1.Combine wine, olive oil, Maille Dijon Mustard, sea salt, pepper, shallots, garlic, chili pepper, tarragon and parsley in large, shallow non-aluminum baking dish. Add steaks; turn to coat. Cover and marinate in refrigerator, turning steaks occasionally, 24 hours.

2.Cover potatoes with water in a large saucepan about 1 hour before cooking steaks. Add 1 tablespoon salt and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are slightly firm, about 8 minutes. Drain and cool slightly.

3.Preheat oven to 220°C.

4.Remove steak from marinade, discarding marinade. Let steak stand 20 minutes. Melt duck fat in large oven-proof skillet* over medium-high heat and brown potatoes until golden. Place skillet in oven and roast 15 minutes or until potatoes are crisp. Season, if desired, with salt and freshly ground black pepper.

5.Grill broil or pan-cook steak. Let stand 5 minutes.

To serve

Slice steak and serve with potatoes and Maille Dijon Mustard and Béarnaise Sauce

Alternatively serve with creamy mash with the Mustard stirred in.

Find moredelicious recipes from Maille here.