2 T-bone steaks cut 4cm thick or 1 T-bone steak cut 8cm thick
2 teaspoons olive oil for rubbing on the steak
1 cut clove of garlic
Maldon sea salt and freshly ground or cracked black pepper
1 large handful of rocket leaves, approx. 100g
1 bunch of flat parsley leaves, approx. 100g
8 sprigs of mint, leaves only
6 sprigs of tarragon, leaves only
1 tablespoon of capers, coarsely chopped
2 cloves of garlic, crushed to a smooth paste
8 anchovies, finely chopped
1 tablespoon of Dijon mustard
8 fl oz olive oil
Zest of 1 lemon
Maldon sea salt to taste
Chop the herbs and mix with the other ingredients. Taste and correct seasoning, if necessary adding a few drops of lemon juice to freshen the taste. Store in a covered container in the fridge or freeze.
8fl oz /250ml softly whipped or pouring cream
2 teaspoons vinegar
1 teaspoon lemon juice
¼ teaspoon mustard
¼ teaspoon salt
Pinch of pepper
1 teaspoon sugar
1 ½ -2 tablespoons of finely grated horseradish
the sauces combine beautifully to give a freshness and vibrancy of taste that works brilliantly with the rich beef
Mix all the ingredients together gently. The cream will thicken slightly after a few minutes of contact with the other ingredients. Chill until ready to serve.
Heat a heavy grill pan or pans until very hot. You may just see a haze of heat coming from the pan. While the pan is heating, rub the beef on both sides with the olive oil as if you were meanly moisturising them. With a small knife, score the fat on top of the steaks to allow some of the fat to render out in the cooking and to allow the remaining fat to crisp up. Season generously on both sides with salt and pepper. Place the steaks on the heated grill pan, leaving at least 2 cm space between them if cooking more than one. They should sizzle immediately. Cook on one side until a rich colour has developed, and if you want, giving the steak a 90 degree turn half way through the cooking to attain a grid of marks on the cooked meat. Turn and cook on the other side until cooked to your liking. You will need to carefully control the heat all the way through the cooking. If the pan gets too hot you will burn the steaks and if the pan becomes cool, the meat will stew and toughen.
Place the cooked steaks, a little apart from each other, on an upturned plate sitting on a larger plate, to capture any juices that run from the resting beef. Allow to rest for at least 5 minutes and up to 15 minutes seems to work for me. The thick, 4 portion T-bone will rest happily for 30 minutes before serving. Keep them warm during the resting period in a warm oven set to 110c / 220f / gas ¼ .
Bring the steak to the table on a chopping board, putting any collected meat juices into a little jug. First carve off the fillet and slice on to hot plates. Then remove the sirloin from the bone and carve the meat either with, or against the grain. Pour a little of the meat juices over the beef and serve passing the two sauces separately.