Effortless entertaining at its best, this dish looks as good as it tastes. Bring it to the table slathered in an irresistable black garlic butter, ready for serving.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 1 x 600g T-bone steak, at room temperature
- Sea salt and freshly ground black pepper, to season
- Olive oil, to drizzle
- 100g butter
- 8-10 cloves of black garlic
- A few sprigs of rosemary, chopped
- 120g fine green beans, blanched
- 10g toasted pine nuts
To serve
- Mustard
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Method
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1Pat the steaks dry using a paper towel. Season well with sea salt and black pepper on both sides, and drizzle with olive oil.
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2Place a Le Creuset 28cm Signature Frying Pan on high heat. Hold the steak with a pair of tongs and place the fat side directly on the hot pan to render until crispy and golden. Cook the steak to your liking on either side.
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3Add the butter and sliced black garlic to the pan. Baste the steak with the foaming hot butter continually for ultimate flavour and create a crust. Remove the steak from the pan to rest.
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4Toss the blanched beans in the warm flavoured butter. Remove them from the pan and into a serving dish, season, and top with toasted pine nuts.
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5Slice the steak and top with the remaining butter and black garlic.
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6Tip: Black garlic is fermented and aged. It has a very distinctive sweet-savoury flavour that adds another layer of Umami to your finished dish.
