Barbecue T-bone steak with devilled butter and oxtail macaroni cheese
by Adam Byatt
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This stunning barbecue T-bone steak recipe from Adam Byatt is served alongside a decadent oxtail macaroni cheese. Devilled butter finishes this steak dish perfectly, packed with flavour from chilli, anchovy and tarragon.
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Ingredients
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Imperial
Devilled butter
- 200g of salted butter
- 4 anchovies, salted
- 1/2 bunch of tarragon
- 1 red chilli
- 1 shallot, peeled and diced
- 1 tsp smoked paprika
- 1 tsp brandy
Oxtail for the macaroni cheese
- 1 oxtail, cut into small pieces
- 1 carrot, chopped
- 1 onion, chopped
- 1 bulb of garlic, peeled and chopped
- 1 leek, chopped
- 200ml of pale ale
- 1 bunch of thyme
- 3 star anise
- 2l chicken stock
- 1 dash of oil
Macaroni cheese
- 200g of macaroni pasta, short
- 50g of butter
- 25g of flour
- 500g of milk
- 100g of Parmesan, grated
- 100g of Comté cheese, grated
- 1 bunch of chopped parsley
- 1 tsp English mustard
- 100g of breadcrumbs, coarse
To serve
SAVE RECIPE
Method
1
To begin, slightly soften the butter for the devilled butter. Blitz in a blender with the remaining ingredients until well-blended but coarse in texture
- 200g of salted butter
- 4 anchovies, salted
- 1/2 bunch of tarragon
- 1 shallot, peeled and diced
- 1 tsp smoked paprika
- 1 tsp brandy
- 1 red chilli
2
Transfer to a sheet of cling film and roll into a tight cylinder. Refrigerate until set solid
3
Preheat the oven to 180°C/gas mark 4
4
To make the oxtail for the macaroni cheese, brown the oxtail in a hot ovenproof saucepan with a dash of oil until nicely coloured all over. Remove and set aside. Add the vegetables to the pan and brown well
- 1 oxtail, cut into small pieces
- 1 dash of oil
- 1 carrot, chopped
- 1 onion, chopped
- 1 bulb of garlic, peeled and chopped
- 1 leek, chopped
5
Add the beer, thyme and star anise and reduce until sticky. Add the oxtail pieces back to the pan along with the chicken stock. Cover and cook in the oven for 2.5 hours, then allow to cool in the pan (you can do this the day before)
- 200ml of pale ale
- 1 bunch of thyme
- 3 star anise
- 2l chicken stock
6
Once the oxtail has cooled, pick the meat from the bone and keep in a bowl. Reduce the cooking liquor by half until rich, then set aside
7
Remove the T-bone from the fridge an hour before cooking
8
Preheat the oven to 180°C/gas mark 4
9
To make the macaroni cheese, melt the butter and flour to a heavy-based pan. Cook out for 5 minutes, then slowly add the milk. Continue to stir until all of the milk has been incorporated
- 50g of butter
- 25g of flour
- 500g of milk
10
Add the cheese and cook for a further 8 minutes
- 100g of Parmesan, grated
- 100g of Comté cheese, grated
11
Remove from the hob and add the mustard and chopped parsley. Fold in the picked oxtail and 150ml of the reduced cooking liquid and combine with the cooked macaroni
- 1 bunch of chopped parsley
- 1 tsp English mustard
12
Place the macaroni into skillets or ovenproof dishes and sprinkle the breadcrumbs over the top. Place in the oven for 15 minutes until golden brown
- 100g of breadcrumbs, coarse
13
Before cooking the steak, preheat a barbecue or chargrill to a medium-high heat
15
Carve the steak and serve with a disc of the devilled butter on top, alongside the little gem and macaroni cheese
Adam Byatt is an accomplished Michelin-starred chef with a passion for British food. Having started his career aged sixteen, he has earned a reputation for honest, seasonal cooking that showcases the very best local produce. He is best known for his Michelin-starred restaurant Trinity in Clapham, alongside a growing portfolio of London restaurants, including his latest opening, Rosina in Wandsworth.
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