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Rib Eye Steaks with Potatoes & Green Beans

– 4 rib eye steaks
– 2 tablespoons Dijon mustard
– 1 clove garlic, crushed
– 1/2 teaspoon dried rosemary
– salt and pepper to taste
Potatoes & Beans
– 3-4 new potatoes, skin on
– 2 tablespoons butter
– 4 oz. green beans
– 4 tablespoons butter
– sale and pepper to taste


Combine mustard, garlic, rosemary, salt, and pepper. Rub into steaks. Set aside.

Meanwhile, boil potatoes in salted water until 3/4 cooked. Drain and cool slightly. Peel and slice thickly. Blanch green beans in salted water for about 3 minutes. Drench with cold water and hull ends. Melt butter for potatoes in a large heavy pan. Sauté potato slices until golden on both sides. Season with salt and pepper. Add beans and additional butter. Reduce heat and simmer about 4 minutes.

While potatoes and beans are simmering; grill or pan fry steaks to the desired degree of doneness.

Serves 4.

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