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


15 minutes / Refrigerate: 1 hour


10 minutes



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


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

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