t- bone steak with thyme and garlic butter
60g unsalted butter 2 tablespoons extra virgin olive oil 1 x 850g t- bone ( 2.5cm- thick), trimmed and at room temperature sea salt and cracked black pepper 6 sprigs thyme 6 cloves garlic, unpeeled Heat the butter and oil in a large frying pan over high heat for 1– 2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4– 5 minutes each side, spooning the butter over the steak, for medium- rare or until cooked to your liking. Drizzle the steak with the butter to serve. Serves two.
eye fi llet steak with ale jus
2 slices prosciutto 2 tablespoons caramelised onion relish 2 x 200g centre- cut eye fi llet steaks, trimmed and at room temperature extra virgin olive oil, for brushing ale jus 2 cloves garlic, crushed 1 tablespoon tomato paste ¼ cup ( 85g) caramelised onion relish 1 sprig rosemary 330ml dark ale 1 cup ( 250ml) beef consommé+ sea salt and cracked black pepper To make the ale jus, heat a saucepan over medium heat. Add the garlic, paste and relish and cook, stirring, for one minute. Add the rosemary, ale, consommé, salt and pepper and cook for 25– 30 minutes or until reduced by half. Strain, set aside and keep warm. Preheat oven to 200° C. Spread each slice of prosciutto with relish and wrap them around the steaks, securing with kitchen string. Sprinkle with salt and pepper and brush with oil. Heat a large ovenproof frying pan over medium heat. Cook the steaks for two minutes each side. Transfer to the oven and cook for fi ve minutes for medium- rare or until cooked to your liking. Cover with foil and allow to rest for three minutes. Spoon over the ale jus to serve. Serves two.
scotch fi llet steak with sage salt, mushrooms and burrata
2 tablespoons extra virgin olive oil, plus extra, for brushing ¼ cup sage leaves 60g unsalted butter 400g Portobello mushrooms, sliced sea salt and cracked black pepper 2 x 250g scotch fi llets, trimmed and at room temperature 1 x 250g burrata or buff alo mozzarella, torn+
sage salt ½ bunch sage leaves, roughly chopped 1 tablespoon sea salt fl akes
To make the sage salt, place the sage and salt in a food processor and process until combined. Set aside. Heat the oil in a large frying pan over high heat. Add the sage leaves and cook for one minute or until crisp. Drain on absorbent paper. Add the butter, mushroom, salt and pepper to the pan and cook, stirring occasionally, for 4– 6 minutes or until golden. Set aside and keep warm. Brush the steaks with oil and sprinkle with pepper. Heat a non- stick frying pan over high heat. Cook the steaks for 2– 3 minutes each side for mediumrare or until cooked to your liking. Top with the burrata, mushroom, crispy sage and sage salt to serve. Serves two.