Veal T-bone with girolles, sage, crispy potatoes and cheese sauce

  • medium
  • 4
  • 2 hours 10 minutes

This glorious veal T-bone steak is cooked to perfection and served with fried potatoes covered in an indulgent cheesy truffle sauce. The veal is topped with girolles, crispy sage and a sprinkling of sharp capers which punctuate the rich veal sauce beautifully. Definitely a winner for your next special occasion! 

Such a beautiful piece of meat deserves to be cooked properly, which is why Jozef has used a frying pan from the Anolon X range to ensure even heat distribution and fantastic searing.

First published in 2021




Veal T-bone steaks

Veal sauce


To serve


  • Hand blender



Begin by making the sauce. Preheat an oven to 180°C/gas mark 4. Place the veal bones on a tray and roast for 30-40 minutes, until golden


Meanwhile, place a large saucepan over a medium heat with a splash of oil. Add the onion, carrot, celery and garlic and cook, stirring regularly until golden and caramelised (around 10-15 minutes). Pour in the red wine, bring to a simmer, then leave to reduce until thick and syrupy


Tip in the roasted bones along with the veal stock and thyme, bring to the boil, then simmer for 40 minutes


While the sauce simmers, bring a separate pan of salted water to the boil. Peel and cut the potatoes into 2cm cubes, then cook them in the water for 15 minutes. Drain and place on a tray to steam-dry


After 40 minutes, strain the sauce through a fine sieve into a clean saucepan, then place back over the heat. Leave to gently simmer and reduce to a sauce consistency while you prepare the rest of the dish


Bring a deep pan of oil or deep-fat fryer to 140°C. Fry the boiled potatoes (in batches, if needed) for 5-8 minutes or until very lightly golden. Lift them out with a spotted spoon and drain on kitchen paper, leaving them to cool before their final fry

  • sunflower oil, for deep-frying

To make the cheese sauce for the potatoes, place a saucepan over a medium heat and melt the butter. Add the flour then cook for 5 minutes, whisking constantly. Slowly start adding the milk a splash at a time, whisking constantly, to create a thick bechamel, then fold through the grated cheddar until fully combined. Season to taste, add the truffle paste, cover and keep warm until ready to serve


Preheat the oven to 180°C/gas mark 4 and place a large frying pan over a high heat. Pat the veal T-bones dry and season generously with salt and pepper. Add a dash of sunflower oil and, once hot, add the veal (you may need to do them 1 at a time or use 2 pans). Colour evenly on each side, then add a knob of butter and baste the steaks for 1 minute. Transfer the steaks to the oven and cook through for 13 minutes


Meanwhile, bring your deep-frying oil back up to 180°C. Weigh the amount of veal sauce you are left with – for every 100g of sauce you have,  add 25g of butter then blitz with a hand blender to emulsify slightly. Keep warm


Place a frying pan over a high heat with a splash of oil, then add the mushrooms. Fry for a few minutes, then add a knob of butter and season. Set aside


After 13 minutes, take the veal out of the oven and set aside somewhere warm to rest for at least 6 minutes


Deep-fry the potatoes for the final time, until crisp and golden brown, then drain on kitchen paper. While the oil is still hot (ideally around 160°C), throw in the sage leaves and cook for a minute until crisp – they’re ready when they stop releasing bubbles. Drain and set aside


To serve, carve the T-bone into slices and either divide the slices between 4 plates or serve them on a big platter for everyone to help themselves to. Place the crispy potatoes in a separate bowl (or serve alongside the steaks), spooning over a generous amount of the cheese sauce. Spoon the sauce over the meat, garnish with the girolles and crispy sage, then finish with a few tablespoons of capers and some freshly grated truffle on the potatoes (if using)

After spending stints in renowned kitchens such as Cliveden House and The Waterside Inn, Jozef Rogulski helped launch The Game Bird at London’s Stafford hotel where, as executive chef, he cooks a menu of refined, beautifully presented contemporary British comfort food.

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