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Rib eye of longhorn beef with herb and mustard garlic butter and duck fat potato wedges

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From A Taste of Britain
Steak this good just needs a simple garlic butter melted over it. Equipment and preparation: You will need a barbecue or griddle pan.

Method


  1. For the steaks, melt the duck fat gently over a low heat. Once melted, remove from the heat and add the thyme, rosemary and oregano. Pour the duck fat mixture over the steaks and leave to marinate for 10 minutes.

  2. Get the barbecue ready to cook or heat a large, heavy griddle pan over a medium-high heat. Cook the steaks to your liking and season with salt and pepper, then leave to rest in a warm place.

  3. For the butter, mix the softened butter with the mustard, garlic, parsley and capers and place in the fridge to set.

  4. For the wedges, wash the potatoes in their skins and then boil in salted water until only just cooked. Drain and allow to cool.

  5. Meanwhile, melt the duck fat in a saucepan over a low heat. Cut the potatoes into wedges, then dip in the duck fat.

  6. Grill the potatoes on the barbeque or griddle pan, brushing with duck fat as needed.

  7. To serve, slice the meat, re-heating if necessary. Melt the butter and pour over the steak. Serve with the potatoes and a green salad.

Ingredients

For the steaks

  • 55g/2oz duck fat
  • 3 tbsp chopped thyme
  • 3 tbsp chopped rosemary
  • 3 tbsp chopped oregano
  • 2 x 570g/1lb 4oz rib eye steaks

For the butter

  • 225g/8 z unsalted butter, softened
  • 2 tbsp wholegrain mustard
  • 1 garlic clove, crushed
  • 1 tbsp chopped parsley
  • 1 tbsp chopped capers

For the wedges

  • 3 Maris Piper potatoes
  • 110g/4oz duck fat
  • sea salt and freshly ground black pepper

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Rib eye of longhorn beef with herb and mustard garlic butter and duck fat potato wedges

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