T-Bone Steak with Mushroom Cauliflower Medley

Ingredients

• 2 T-Bone Steaks
  
• 4 tbs butter, divided
  
• 2 tsp olive oil
  
• 2 spring onions, chopped
  
• 200g Swiss brown mushrooms, halved
  
• 200g Cauliflower, cut into small florets
  
• 2 garlic cloves, minced
  
• 4 tbs chicken stock
• 2 tsp fresh oregano, chopped
  
• 2 tbs tallow (for searing steaks)
  
• 2 tbs butter (for basting steaks)
  
• 2 tbs freshly shaved Parmesan cheese, plus extra to serve
  
• Salt and pepper

Method

Bring the steaks to room temperature, pat dry and season generously with salt and pepper.

Prepare the medley:

Heat 2 tablespoons of butter and the olive oil in a large pan over medium heat. Add the chopped spring onions and saute for 2 minutes. Add the halved mushrooms and cook for about 5 minutes until browned and moisture has evaporated.

Add the cauliflower florets and continue cooking for around 10 minutes, stirring occasionally. If the pan looks dry, add more butter. Pour in the chicken stock and let it simmer for 2 minutes until slightly reduced. Stir in the minced garlic and cook for another minute. Season with salt and pepper and fresh oregano.

Remove from heat and sprinkle over the shaved Parmesan cheese. Set aside and keep warm.

Cook the T-Bone Steaks:

Heat the tallow in a heavy based pan over high heat until shimmering. Sear the steaks for 3-4 minutes per side for medium rare, or to your liking.

During the final minute of cooking, add 2 tablespoons of butter to the pan and baste the steaks by spooning the melted butter over the meat. Remove the steaks from the pan and rest for 5 minutes before serving.

Serve:

Spoon the mushroom cauliflower medley onto plates and sprinkle with a little extra Parmesan if desired. Plate the T-Bone steak alongside over the medley. Drizzle any resting juices over the steak for extra flavour.

Nutrition