Ribeye steak with parmesan potatoes and mustard sauce

Ingredients (1 serving)

• 300 g beef sirloin
• 300 ml beef broth
• 2 teaspoons Dijon mustard
• 50 ml cream
• 250 g potatoes
• 50 g Parmesan cheese
• crushed Kampot  red and black pepper
• salt
• Chivalon Atilio olive oil
• Sea Salt Flakes

Instructions

1. Slice the potatoes into slices about one centimeter thick, place them side by side on a baking tray lined with parchment paper, drizzle with olive oil, and put into an oven preheated to 250°C. Bake until golden on the bottom.

2. Put the broth into a saucepan and boil until it thickens. Then add cream, mustard, and season with salt and pepper. Cook until the desired consistency is reached.

3. Remove the potatoes from the oven, sprinkle with Parmesan, red pepper, and lightly salt.

4. Take the steak out of the fridge at least 30 minutes before cooking and thoroughly brush it with olive oil.

5. Heat the pan to maximum and carefully place the steak on it. Fry (for this size) about 2.5 minutes on each side. Turn only once.

6. Then remove the steak from the pan and let it rest for at least 3 minutes in a warm place.

7. Turn on the oven grill and brown the cheese on the potatoes until golden.

8. Heat the sauce.

9. Slice the steak.

10. Serve the Parmesan potatoes, sauce, and place the steak slices on top. Sprinkle with Kampot salt and coarsely crushed black pepper.

Enjoy your meal!

Author: David in the kitchen