Rib-eye Steak, Mustard butter with Watercress & Garlic Mash

Rib-eye Steak, Mustard butter with Watercress & Garlic Mash

Designed for professional chefs, check out this Rib-eye Steak, Mustard butter with Watercress & Garlic Mas recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Colman’s Dijon Mustard, Knorr Hollandaise Sauce and Knorr Mashed Potato.

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Ingredients

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Mustard Butter:

Marinating Steak:

  • Garlic, puree 20.0 g
  • Basil leaves, coarsely chopped 50.0 g
  • Brine from the canned pimientos (optional) 150.0 ml
  • Beef, rib-eye steaks 10.0 pc

Mash:

Cooking and Serving:

  • Watercress 200.0 g

Designed for professional chefs, check out this Rib-eye Steak, Mustard butter with Watercress & Garlic Mas recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Colman’s Dijon Mustard, Knorr Hollandaise Sauce and Knorr Mashed Potato.

...

Preparation

  1. Mustard Butter:

    • For the mustard butter, heat butter, then remove it from the heat and mix in the Colman’s Dijon Mustard, Knorr Hollandaise Sauce and parsley. Place in a cool room to set.

  2. Marinating Steak:

    • Combine 10g of garlic puree, basil and oil in a bowl. Pour over the steaks and toss to coat. Refrigerate for 2-3 hours.

  3. Mash:

    • Place water in a large pot and bring to a boil, remove from the heat and whisk in the Knorr Mashed Potato until well combined. Stir in cream, butter and remaining 10g of garlic puree. Set aside for use.

  4. Cooking and Serving:

    • Cook the steaks for 3 minutes each side for medium-rare or to your liking. Rest for 2-3 minutes.
    • To serve, divide steaks and watercress among plates then top with the mustard butter and serve with garlic creamed pommes.
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