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, brought to room temperature; 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.

You’ll need a large ovenproof frypan for this recipe.

1 tbs extra virgin olive oil
1.2kg, 4cm-thick dry-aged grain-fed T-bone steak, brought to room temperature
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, add oil carrot, butter, honey and fennel seeds to a baking dish. Season with salt flakes and freshly ground black pepper, and toss to coat. Arrange carrots in a single layer, and 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 ovenproof frypan over high heat. Place steak on a plate and drizzle with oil. Season generously with salt flakes and freshly ground black pepper. Cook steak, fat-side down, for 3 minutes to render the fat and crisp it up, then brown the other remaining side and edges for 3 minutes each, or until a nice crust is formed.
5.

Add garlic and herb sprigs to pan and top steak with butter. Roast steak alongside carrots for 5 minutes. Turn steak and roast for a further 5 minutes for medium-rare, or until cooked to your liking. Rest, loosely covered with foil, for 10 minutes.
6.

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

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Recipe Notes

Remember to bring your T-bone to room temperature before cooking. This will ensure even cooking.

You can use the same lemon half for the honey-roasted carrots and horseradish cream. Just be sure to zest first before juicing, as it’s much harder
to do it the other way around!