for 4 person

Honey butter

80 g	butter, soft
2 tbsp	liquid honey
¼ tsp	Tasmanian pepper
¼ tsp	sea salt

Meat

1	T-bone steak (approx. 1 kg)
a little	clarified butter

To roast in the oven

1 tsp

sea salt

Tomato salad

1	organic lime, grated zest and the juice
2 tsp	olive oil
2 tbsp	liquid honey
1 tsp	Tasmanian pepper
¼ tsp	salt
3	tomatoes, cut into slices
2	red peppers, cut into rings
1	red onion, cut into thin rings
½ bunch	dill, torn into pieces
½ bunch	peppermint, torn into pieces

How it's done

Honey butter

Using the whisk on a mixer, beat the butter, honey, pepper and salt for approx. 2 mins. until light and creamy. Cover and chill half of the mixture.

Meat

Remove the meat from the fridge approx. 30 mins. prior to cooking. Heat the clarified butter in a frying pan. Brown the meat all over for approx. 6 mins. until a crust forms. Transfer to a baking tray lined with baking paper, brush with a little honey butter. Insert the meat thermometer into the thickest part of the steak.

To roast in the oven

Approx. 40 mins. in the centre of an oven preheated to 120°C. The core temperature of the meat should be approx. 56°C. Keep basting the meat with a little of the honey butter. Remove the meat, season with salt, cover and leave to rest for approx. 10 mins.

Tomato salad

Mix the lime zest, lime juice, oil and honey in a bowl, season. Mix in the tomatoes, peppers, onion, dill and mint. Serve the salad and chilled honey butter with the meat.

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