Steak Entertaining

T-bone steak with honey-roasted carrots and horseradish cream

Name: T-bone steak with honey-roasted carrots and horseradish cream recipe
Yield: 4
Ingredients: 20.00 ml extra virgin olive oil; 1.2kg, 4cm-thick dry-aged grain-fed T-bone steak; 2 garlic cloves, smashed; 1/4 bunch thyme sprigs; 2 rosemary sprigs; 50g butter; 40.00 ml extra virgin olive oil, plus extra to serve; 700g large carrots, washed, unpeeled, halved lengthways; 30g butter; 40.00 ml runny honey; 1 tsp fennel seeds; Juice of 1/2 lemon; 200g creme fraiche; Finely grated zest of 1/2 lemon; 2 tsp horseradish paste; 82.50 ml finely chopped chives

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P93 T-bone steak with honey-roasted carrots and horseradish cream

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by Matt Moran

Chef and delicious. Produce Awards judge

May 30, 2023

“A T-bone is one of my favourite cuts. When it’s on the bone, meat is always sweeter... and there’s nothing better than chewing on the bone at the end of the meal!” – Matt Moran

1 tbs extra virgin olive oil
1.2kg, 4cm-thick dry-aged grain-fed T-bone steak
2 garlic cloves, smashed
1/4 bunch thyme sprigs
2 rosemary sprigs
50g butter

Honey-roasted carrots

2 tbs extra virgin olive oil, plus extra to serve
700g large carrots, washed, unpeeled, halved lengthways
30g butter
2 tbs runny honey
1 tsp fennel seeds
Juice of 1/2 lemon

Horseradish cream

200g creme fraiche
Finely grated zest of 1/2 lemon
2 tsp horseradish paste
1/3 cup finely chopped chives

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

For the honey-roasted carrots, heat oil in a large, ovenproof, non-stick frypan over medium heat. Add carrot, butter, honey and fennel seeds. Season with salt flakes and freshly ground black pepper and toss to coat. Roast for 55 minutes or until carrots have dark golden brown edges and are tender. Drizzle with lemon juice.
3.

Meanwhile, for the horseradish cream, mix all ingredients in a medium bowl and season with salt flakes and freshly ground black pepper. Chill until ready to serve.
4.

Heat a large frypan over high heat. Place T-bone on a plate and drizzle with oil. Season generously with salt flakes and freshly ground black pepper. Cook T-bone, fat-side down, for 3 minutes to render the fat and crisp, then brown each remaining side for 3 minutes each until a nice crust is formed. Add garlic and herbs to pan and top steak with butter. Roast for 5 minutes. Turn steak and roast for a further 5 minutes for medium-rare or until cooked to your liking. Loosely cover with foil and set aside for 10 minutes to rest.
5.

Carve the steak and serve with horseradish cream and honey-roasted carrots alongside.