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Grilled rib eye steaks with tarragon, shallot and pink peppercorn butter
Grilled rib eye steaks with tarragon, shallot and pink peppercorn butter

Grilled rib eye steaks with tarragon, shallot and pink peppercorn butter

Preparation 15 minutes | refrigeration: 1 hour
Cooking time 10 minutes
Servings 4

Ingredients

  • 4 beef rib eye steaks, each about 170 g (6 oz)
  • 30 ml (2 tbsp) Dijon mustard
  • 80 ml (1/3 cup) red wine
  • 30 ml (2 tbsp) chopped tarragon
  • 22 ml (1 1/2 tbsp) crushed pink peppercorns
  • 1 shallot, chopped
  • 80 ml (1/3 cup) butter, at room temperature
  • Salt to taste

Preparation

  1. Place the steaks in a large baking dish. Brush with mustard on all sides.
  2. Add the wine and refrigerate for 30 minutes.
  3. In a small bowl, combine the tarragon, pink peppercorns and shallot.
  4. Add the butter and stir to combine.
  5. Transfer to a sheet of waxed paper and roll into a log. Refrigerate for 30 minutes.
  6. Preheat the grill to high.
  7. Remove the meat from the marinade. Place on the hot grate and reduce the heat to medium. Season with salt.
  8. Grill for about 4 minutes per side or until done to your liking.
  9. Meanwhile, cut the butter into 1 cm (1/2 in.) thick coins.
  10. When the steaks are done, top each with a butter coin.
  11. Serve immediately, accompanied by grilled vegetables.
Availability in stores