RIB-EYE

• 2 240g rib-eye steaks
• 100ml of white wine
• 100ml of olive oil
• 100g of Dijon mustard
• 2 tsp flaky sea salt
• 1 1/2 tsp cracked black pepper
• 100g of shallots, chopped
• 3 garlic cloves, crushed
• 1 red chilli, chopped
• 25g of tarragon
• 25g of parsley