T-bone Recipe

Prepare potatoes

Peel (optional) and cut potatoes into 1cm–1.5cm thick chips. Rinse in cold water until water runs clear to remove excess starch. Pat dry thoroughly with a clean kitchen towel or paper towels.

Blanch chips (first fry)

Heat vegetable oil in a deep pan or fryer to 140°C (285°F). Fry chips in batches for 5–6 minutes until pale and slightly softened but not browned. Remove with a slotted spoon and drain on paper towels. Let rest while you cook steak and finish frying just before serving.

Finish chips (second fry)

Increase oil temperature to 190°C (375°F). Fry blanched chips in batches for 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with 1 tsp sea salt.

Preheat oven to 200°C / 400°F (if finishing mushrooms in oven). Trim woody ends from asparagus. Toss asparagus and cherry tomatoes with 1 tbs olive oil, ½ tsp salt and ¼ tsp black pepper.

Cook Portobello mushrooms: brush caps with a little olive oil, season lightly with salt and pepper. Heat a large skillet over medium-high heat until hot. Place mushrooms gill-side down and cook 3 minutes, then flip and cook 2–3 minutes until tender. Alternatively, roast mushrooms in the oven cap-side up at 200°C for 8–10 minutes.

Asparagus and tomatoes: In the same skillet (or on a sheet tray in the oven), cook asparagus for 2–3 minutes until bright green and just tender (or roast 6–8 minutes). Add cherry tomatoes for the final 1–2 minutes to blister slightly but keep shape. Remove vegetables and keep warm.

Bring steak to room temperature for 30 minutes. Pat dry with paper towel. Season both sides with 1 tsp sea salt and ½ tsp freshly ground black pepper, pressing gently to adhere.

Heat a heavy cast-iron skillet or frying pan over high heat until smoking slightly. Add 1 tbs olive oil and the steak. Sear the steak for 3–4 minutes on the first side without moving to build a crust.

Flip the steak and add 1 tbs unsalted butter, the crushed garlic cloves and 2 thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak (basting) for 3–4 minutes for medium-rare (internal temp 54–56°C). Adjust time for desired doneness: about 5–6 minutes per side for medium. Use an instant-read thermometer for accuracy.

Remove steak to a warm plate, cover loosely with foil and rest for 8–10 minutes while you make the sauce and finish chips/vegetables.

In the skillet used for the steak, reduce heat to medium and add 1 tbs butter. Add the finely chopped shallot and sauté for 2–3 minutes until translucent and soft, scraping up any browned bits from the pan.

Add 2 tsp green peppercorns and cook 30 seconds to release aroma. Carefully add 60 ml brandy to deglaze the pan. If using gas, remove pan from direct flame briefly while adding brandy, then return and let alcohol flambé if desired; otherwise simmer and reduce by half (about 1–2 minutes).

Add 120 ml beef stock and simmer for 2–3 minutes until slightly reduced. Stir in 150 ml double cream and simmer gently for 3–4 minutes until sauce thickens to coat the back of a spoon.

Stir in ½ tsp lemon zest, 1 tsp fresh thyme leaves and ¼ tsp chilli flakes. Season with ¼ tsp salt and more black pepper to taste. Keep warm on very low heat; sauce will thicken slightly more as it stands.

Reheat chips briefly in a 200°C oven for 3–4 minutes if needed to restore crispness. Arrange on warm plates.

Place rested T-bone steak on each plate. Arrange Portobello mushroom, asparagus and cherry tomatoes alongside. Spoon creamy peppercorn sauce over the steak or serve in a jug alongside. Garnish with a small thyme sprig and an extra pinch of chilli flakes if desired.