Mustard Butter:

  • Butter, softened 310.0 g
  • Parsley, chopped 20.0 g
  • Colman's Dijon Mustard (2x2.25kg) 25.0 g

Marinating Steak:

  • Garlic puree 20.0 g
  • Basil, chopped 50.0 g
  • Oil, olive 150.0 ml
  • Beef, rib-eye steaks 10.0 pc


  • Water 850.0 ml
  • Cream 100.0 ml
  • Butter 200.0 g

Cooking and Serving:

  • Watercress, sprigs 200.0 g
  1. Mustard Butter:

    • For the mustard butter, heat butter, then remove it from the heat and mix in the Colman’s Dijon Mustard, Knorr Hollandaise Sauce and parsley. Place in a cool room to set.
  2. Marinating Steak:

    • Combine 10g of garlic puree, basil and oil in a bowl. Pour over the steaks and toss to coat. Refrigerate for 2-3 hours.
  3. Mash:

    • Place water in a large pot and bring to a boil, remove from the heat and whisk in the Knorr Mashed Potato until well combined. Stir in cream, butter and remaining 10g of garlic puree. Set aside for use.
  4. Cooking and Serving:

    • Cook the steaks for 3 minutes each side for medium-rare or to your liking. Rest for 2-3 minutes.
    • To serve, divide steaks and watercress among plates then top with the mustard butter and serve with garlic creamed pommes.