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T-bone steaks w/ caramelized fennel crisp potatoes and white romesco

T-bone steaks w/ caramelized fennel crisp potatoes and white romesco

T-bone steaks w/ caramelized fennel crisp potatoes and white romesco


Step 1: White Romesco

In a food processor, add the bread along with the milk, macadamia nuts, cream of horseradish ,vinegar, sugar and mustard. Process, then while the motor is running slowly drizzle in the canola oil to combine. Scrape out into a bowl then fold in the fresh dill and parsley. Season with salt and pepper to taste. Refrigerate until required.

 

Step 2: Caramelised Fennel and Crisp Potatoes

Heat your flat top up to medium heat. Toss the sliced fennel in a bowl, dress with a little cooking oil and season with salt and pepper. Spread the fennel evenly over the cooking surface. Leave to cook and only turn once you begin to see some golden colour appearing on the edge. Once caramelised and soft, remove and place in a bowl. Repeat the process wtih the seasoned potatoes. Again, once these are golden and caramelised on both sides, remove and add to the bowl with the fennel. Now toss in the parsley leaves and olive oil. Hold, while you cook the steaks.

 

Step 3: Cooking and Serving

Heat up the chargrill to ‘screaming hot’.

Season the T-Bones liberally with salt and pepper.

Cook the steaks 3 at a time. Once caramelised and cooked how you like them, remove and rest for at least 5 minutes. Repeat with the remaining steaks.

To serve, place a T-Bone on each plate, divvy up the fennel and potato, and add a dollop white romesco to each steak.

 

THE INGREDIENTS

STEP 1

  • 1 Cup Stale Bread (crusts removed, rough chopped))
  • 1/4 Cup Milk
  • 1/3 Cup Whole Toasted Macadamias
  • 1/4 Cup Cream Of Horseradish (good quality, I use 'Mandy’s’)
  • 2 Tbl White Wine Vinegar
  • 1 Pinch Sugar
  • 2 tsp Dijon Mustard
  • 1/2 Cup Canola Oil
  • 1 Tbl Dill (finely chopped)
  • 1 Tbl Parsley (finely chopped)
  • Flakey Sea Salt
  • Freshly Cracked Black Pepper

 

STEP 2

  • Cooking Oil
  • 4 medium/large Fennel Bulbs ( ½ cm thick slices)
  • 600gm Cooked New Potatoes (skin on, sliced in ½ cm rounds)
  • Flakey Sea Salt
  • Freshly Black Pepper
  • ½ Cup Italian Parsley (ripped leaves)
  • ¼ Cup Extra Virgin Olive Oil

 

STEP 3

  • 6 T- Bone Steaks
  • Flakey Sea Salt
  • Freshly Cracked Black Pepper
  • Caramelised Fennel and Crisp Potatoes
  • White Romesco

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