Pepper-crusted Rib Eye of Beef with Roquefort Butter, Sauteed Potatoes & Porcini Mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

This is a good dish for a barbecue as it can be put together very easily. However, if it rains, you can always grill or fry the steaks indoors.


  • 450 g (1 lb) new potatoes
  • 4 (5) tablespoons olive oil


Cook the potatoes in boiling salted water until just tender, then drain and leave until cool enough to handle. Peel and cut into slices 1 cm (½ in) thick. Heat the oil in a frying pan, add the potatoes and sauté until golden and tender. Add the porcini and sage and sauté until the mushrooms are tender. Season with salt and pepper and keep warm.

Coat the rib eye steaks evenly with the co