Veal T-bone with girolles, sage, crispy potatoes and cheese sauce
- Main
- Medium
- 4
- 2 hours 10 minutes
PT2H10M
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.
Ingredients
Veal T-bone steaks
- 2 veal T-bone steaks, weighing approx. 600g each
- sea salt
- freshly ground black pepper
- sunflower oil, for frying
- 1 knob of unsalted butter
Veal sauce
- 150g of veal bones
- sunflower oil
- 95g of onion , diced
- 95g of carrots , diced
- 1/2 garlic bulb , cloves peeled and crushed
- 150g of red wine
- 1.25l veal stock
- 1 sprig of thyme
- unsalted butter , as needed
Potatoes
- 1.5kg floury potatoes
- 50g of plain flour
- 50g of unsalted butter
- 750ml of whole milk
- 160g of cheddar , grated
- 1/2 tbsp of truffle paste
- sunflower oil, for deep-frying
- truffle , finely grated, to garnish (optional)
To serve
- 200g of girolles , cleaned and trimmed
- 20g of unsalted butter
- 1 dash of sunflower oil
- 1 bunch of sage , leaves picked
- lilliput capers , to taste
Equipment
- Hand blender
Method
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
- 150g of veal bones
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
- sunflower oil
- 95g of onion , diced
- 95g of carrots , diced
- 1/2 garlic bulb , cloves peeled and crushed
- 150g of red wine
Tip in the roasted bones along with the veal stock and thyme, bring to the boil, then simmer for 40 minutes
- 1.25l veal stock
- 1 sprig of thyme
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
- 1.5kg floury potatoes
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
- 50g of plain flour
- 50g of unsalted butter
- 750ml of whole milk
- 160g of cheddar , grated
- 1/2 tbsp of truffle paste
- sea salt
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
- 2 veal T-bone steaks, weighing approx. 600g each
- salt
- freshly ground black pepper
- sunflower oil, for frying
- 1 knob of unsalted butter
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
- unsalted butter , as needed
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
- 1 dash of sunflower oil
- 200g of girolles , cleaned and trimmed
- 20g of unsalted butter
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
- 1 bunch of sage , leaves picked
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)
- lilliput capers , to taste
- truffle , finely grated, to garnish (optional)
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Veal T-bone with girolles, sage, crispy potatoes and cheese sauce
