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

  • Main
  • medium
  • 4
  • 2 hours 10 minutes

PT2H10M

First published in 2021
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Ingredients

Metric

Imperial

Veal T-bone steaks

Veal sauce

Potatoes

To serve

1

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

2

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

3

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

4

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

5

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

6

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
7

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

8

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

9

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

10

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

11

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

12

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

13

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)

First published in 2021
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