Ingredients
- 1 rib eye steak (200g)
- A little sunflower oil
- Salt and pepper
- 1 tbs Dijon Mustard
- ½ tbs golden brown sugar
- Pinch of salt and black pepper
- 80mls sunflower oil
- 2 tbs olive oil
- 2 tbs warm water
- 1 tbs balsamic vinegar
- 100g petit pois, defrosted
- 1 large shallot, peeled and finely diced
- 10 seedless grapes, halved
- 100g mixed salad leaves
- 150g Roquefort cheese
1 Rub the steak with a little sunflower oil and season it. Heat a frying pan, or even better a ribbed grill pan, till lightly smoking and cook the steak how you like it. Remove from the heat and put it somewhere warm to rest.
2 Meanwhile put the mustard, sugar, salt and pepper into a bowl and slowly start to whisk in the oils. Once emulsified, it will be quite thick so add the water and vinegar to thin it down.
3 Add the peas, shallots and grapes to the bowl then slice the steak thinly and add it and its juices.
4 Sit the salad leaves on top then gently turn everything together, making sure the leaves are coated in the dressing.
5 Divide onto plates or put it all on a platter, with nuggets of the Roquefort spooned on top.
