Publications
Serves 4
Preparation time: 35 minutes
Cooking time: 1 hour 30 minutes
Oven temperature: 140°C
• 10 ml whole coriander, crushed
• 15 ml mustard powder
• 5 ml each cumin and cayenne pepper
• a sprig of rosemary
• about 20 ml sea salt flakes
• 1 T-bone steak (1.5 kg)
RED WINE SAUCE
• 150 g beef bones (make sure there is at least one marrow bone)
• 3 shallots, chopped
• 1 large carrot, peeled and chopped
• 2 stalks celery, chopped
• 250 ml red wine
• 750 ml homemade stock
1 Grind the spices, rosemary and salt with a mortar and pestle until well blended and aromatic. Score the fat of the steak without cutting into the meat and rub the steak well with the seasoning. If you have time, place the meat uncovered on a wire rack in the refrigerator the day before (but remember to let the meat reach room temperature before you cook it).
2 Preheat the oven. Heat up a thick-based pan and sear the meat, fat-side first and then on both sides until golden brown and a nice crust forms. This sears the meat in its own fat so you won’t need to add any oil. Transfer the meat to a roasting pan and roast for about 1 hour in the oven. The meat will be rare with a nice pink colour. If you have a meat thermometer, check that the meat’s internal temperature is 50°C. (If you like your meat more well-done, roast it for longer.) Remove from the oven, cover with foil and allow to rest for 10 minutes before carving.
3 Make the sauce Place the bones in the same pan in which the T-bone was seared and fry until golden brown. Stir in the chopped vegetables and fry until caramelised. Stir in the wine and reduce the liquid by half; this step is very important so that the alcohol can evaporate, otherwise it will overpower the sauce. Stir in the stock and simmer until the sauce is thick and glossy. Remove the marrow from the bone and melt it into the sauce. Pour the sauce through a sieve, season to taste with salt and pepper and keep warm. This makes about 200 ml sauce.
4 Cut the meat off each side of the T-bone and cut into 1.5 cm slices, each with a piece of fat. Serve with the red wine sauce and crispy thick-cut potato chips.
