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

Name: Pepper-crusted Rib Eye of Beef with Roquefort Butter, Sauteed Potatoes & Porcini Mushrooms
Yield: Serves 4
Ingredients: 2 tablespoons roughly chopped fresh sage; 4 x 275 g (10 oz) rib eye of beef steaks, well trimmed; Salt; ½ quantity of Roquefort Butter; 2 tablespoons coarsely ground black peppercorns; 200 g (7 oz, 3½ cups) fresh porcini mushrooms, thinly sliced; 4 (5) tablespoons olive oil; 450 g (1 lb) new potatoes

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Main course
Gluten-free

Method

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