Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
T-bone steaks
Reduction
Béarnaise herb butter
Charcoal/gas/electric grill
How it's done
T-bone steaks
Combine the oil, rosemary, garlic and paprika. Coat the meat with the mixture, cover and leave to marinate in the fridge for approx. 24 hrs. Remove the meat from the fridge approx. 1 hr. prior to cooking.
Reduction
Place the shallot in a pan along with all the other ingredients up to and including the peppercorns, bring to the boil. Turn down the heat, reduce the liquid to 2 tbsp, strain, leave to cool.
Béarnaise herb butter
Using the whisk on a mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the tarragon, cayenne pepper and cooled reduction, season with salt. Place the butter on a piece of cling film, shape into a roll, refrigerate for approx. 30 mins.
Charcoal/gas/electric grill
Salt the meat, grill the meat over/on a medium heat (approx. 200 °C) for approx. 5 mins. on each side. Remove the meat from the barbecue, wrap in foil, leave to rest for approx. 10 mins. Serve the T-bone steaks with the béarnaise herb butter.
| Serve with: | Barbecued vegetables |
|---|
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