John Myers
Veal T-bone Steak with Fillet
The perfect veal t-bone steak with fillet recipe with a picture and simple step-by-step instructions.
- 1 Slice 3 cm thick T-Bone steak
- Sea-Salt
- Pepper from the mill
- Vinegar
- Virgin olive oil
- Garlic granules
- 3 Garlic cloves
- 3 Medium sized apples
- 3 Bay leaves
- 3 Sage leaves
- 0,5 tbsp Fresh rosemary needles
- 2 Shot Rapeseed oil for frying
- Place the unseasoned T-bone steak in the 1st pan heated to 200 degrees and fry for 1-2 minutes on each side
- Then lift it over into the second pan, which has been heated to 140 degrees, and fry for 8-10 minutes on each side.
- After turning the pan for the first time, season the roasted side with salt, pepper and garlic granules, the halved apples, garlic cloves and bay leaves and sage leaves in the pan.
- After the second turn, season this side as well as point 3).
- When the steak is ready, wrap it in aluminum foil, place it in the preheated oven and let it rest for 10 minutes.
- Then place the steak on a large, preheated plate, unwrap it and cut it into oblique slices with a sharp knife, drizzle with vinegar and pour plenty of olive oil over it. And sprinkle the finely chopped rosemary needles over it.
- As a side dish I had a fine cucumber salad and two slices of tasty farmer’s bread to soak up and of course a fine dry white wine. Waltl wishes you a cheer and meal!
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