Ingredients

2 Tbsp	Extra virgin olive oil
1	Shallot, thinly sliced
1	Garlic clove, finely chopped
5	Fresh thyme, sprigs
170 ml	Light cream
3 Tbsp	Maille Horseradish Mustard (Main)

Mash potatoes

340 g	New potatoes, peeled, and cut into chunks
170 ml	Milk
56 g	Unsalted butter
1 Tbsp	Maille Béarnaise Sauce

Broccoli

227	Broccoli, sprouting purple (optional)
1 Tbsp	Olive oil
1 Tbsp	Light soy sauce
1 clove	Chopped garlic

Directions

1.For Maille Horseradish Mustard sauce, heat oil in large skillet over medium-high heat and cook, stirring occasionally, shallot, garlic and thyme until shallot is golden brown.

Stir in wine and reduce by two-thirds. Stir in bouillon mixture and reduce by half. Stir in cream and heat through.

Remove from heat and remove thyme. Stir in Maille Horseradish Mustard with wire whisk.

Season, if desired, salt and pepper. If necessary, add more Mustard for an additional kick.

2.For mashed potatoes, cover potatoes in large saucepan with water and bring to the boil over high heat. Reduce heat to low and simmer until potatoes are tender, about 12 minutes. Drain, then mash.

3.Bring milk to a boil in same saucepan over medium-high heat. Stir in potatoes, butter Maille Béarnaise sauce and, if desired, salt. Reduce heat to low and stir with wire whisk until desired consistency, adding more milk if necessary. Season as desired.

4.Boil broccoli, until tender, about 4 minutes. Combine olive oil, soy sauce and chopped garlic in medium bowl. Add broccoli; toss to coat. Set aside.

5.Season rib eye with salt and pepper, rub in olive oil and cook in a dry pan on a high heat until it is cooked to your taste.

To Serve

Serve on a plate with mashed potatoes and broccoli on the side. Serve with a dollop of Maille Horseradish Mustard or Béarnaise sauce.

Find moredelicious recipes from Maille here.