Celebrate exceptional flavour with our Food Drink Devon Gold Award-winning T-bone steak, cooked to perfection by Chef Thom Bateman in this show-stopping dish!
Featuring our thick, juicy T-bone, which is raised on lush, natural Devon pastures, which gives the beef taste that's full of character, with a deeper, more authentic flavour that only comes from a natural, stress-free environment. Carefully hand-cut, each steak delivers a juicy, flavourful bite every time.
Seared over high heat and rested in fragrant beef fat infused with garlic, rosemary, and thyme, the steak is served alongside charred new potatoes dressed in a tangy horseradish crème fraîche, and a vibrant watercress salad tossed in a rich beef fat vinaigrette. To finish, a generous spoonful of garlic and parsley bone marrow butter adds luxurious depth to every bite.
Perfect for sharing, this recipe transforms a simple steak into an unforgettable and sumptuous feast.
Ingredients
1 x Pipers Farm T-Bone Steak
200g Grass-fed beef dropping
2 x Garlic Cloves
10g Rosemary
10g Thyme
Dorset salt
400g new potatoes (pre-boiled)
Olive oil
100g Crème fraiche
20g Creamed/fresh horseradish
10g Chives
1 Lemon
Black pepper
2 Bone Marrow Canoes
1 Head of Garlic
150g Quickes Slightly Salted Grass-fed Whey Butter
20g Flat Parsley
100g Baby Watercress
1 Shallot
1 tbsp Dijon mustard
Sherry vinegar
Instructions
Season the T bone heavily with salt and allow to sit until ready to cook.
Roast the bone marrow and garlic in a hot oven until soft. Remove from the canoe and mash this with the butter and finely sliced parsley set aside until ready to serve
Mix the crème fraiche, horseradish, a little olive oil, lemon, salt and pepper to create the dressing for the potato
Heat the beef fat with garlic, thyme and rosemary this will be your resting pan
Grill the T-bone getting a hard sear over direct heat before bringing up to temperature (48c) then resting in the beef fat
Char the potatoes well and dress with the horseradish cream
Use some of the resting beef fat to create a vinaigrette using the Dijon mustard and sherry vinegar this can be loosened with olive oil and seasoned to taste with salt.
Dress the watercress with the beef fat dressing, serve the steak carved to share with a generous spoonful of bone marrow butter and the, dressed watercress and potato salad.
