Grilled T-bone with cream sauce

SERVES 2-4 TIME 45MIN LEVEL MEDIUM UNDER R200

INGREDIENTS Thyme salt: 4 sprigs fresh thyme; leaves removed ¼ cup sea salt flakes Sauce: 1 head of garlic 15 ml olive oil 1 L fresh cream Small handful fresh thyme 2 cups grated Parmesan Sea salt and freshly ground black pepper to taste Meat: 800 g T-bone steak Sea salt Freshly ground black pepper Truffle oil to drizzle

METHOD 1. Preheat the oven to 180C. 2. To make the thyme salt, place the salt and thyme in a mortar and pestle and grind until well combined. Set aside to infuse. 3. To prepare the garlic, slice off the top ¼ of the head, drizzle with olive oil, wrap in foil and bake in the oven for about 15–20 minutes or until so and golden. 4. In a deep saucepan on medium heat, place the cream and fresh thyme sprigs – remove a few thyme leaves and sprinkle into the sauce with the sprigs. 5. Bring the cream to the boil and allow to simmer and reduce until thickened.

6. Once the garlic is cooked, allow to cool slightly before squeezing out the cloves into the sauce. 7. Puree the sauce with a stick blender until smooth. 8. Whisk in the Parmesan. 9. Season with salt and pepper to taste and remove the sauce from heat until you are ready to serve. 10. Pat the T-bone dry to remove any excess moisture. Rub with olive oil and season with salt and pepper. 11. Heat a griddle pan to high. 12. Once smoking hot, add the T-bone to the pan and cook until nicely caramelised – about 7 minutes on one side and 4 minutes on the other for medium rare. Cook for longer if desired. Remove from the pan and allow to rest. 13. Turn your sauce back on, bring to the boil. 14. Place T-bone on a chopping board. Slice both sides of the T-bone away from the bone and into 2 cm slices with a very sharp knife leaving the bone in for presentation. 15. Place on a serving pla er, pour over the hot cream sauce, drizzle with truffle oil and sprinkle with thyme salt.