serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
T-Bone
episode • The Cook Up with Adam Liaw • cooking • 26m
G
episode • The Cook Up with Adam Liaw • cooking • 26m
G
Ingredients
- 1 large T-bone steak (850 g – 1 kg)
- 20 g butter
- 6 sprigs thyme
- finely chopped parsley, to serve
Mushroom sauce
- 50 g butter
- ½ small onion, finely chopped
- 1 garlic clove, finely chopped
- 400 g button mushrooms, sliced
- 125 ml (½ cup) white wine
- 1 tbsp brandy or vermouth
- 250 ml (1 cup) beef stock
- 150 ml thickened cream
- salt and black pepper, to season
- 1 tsp dark soy sauce
- ½ tsp white wine vinegar
Resting time: 5 minutes
Instructions
- For the mushroom sauce, heat a large frying pan over medium heat. Add the butter, onion and garlic and cook for 2 minutes or until fragrant but not browned. Add the mushrooms and cook for 10 minutes or until well-browned. The mushrooms will initially absorb the oil, but they will release it after they’re cooked through so don’t be tempted to add extra.
- Add the white wine, brandy and beef stock and cook for about 10 minutes or until reduced by half. Add the cream and simmer for 5 minutes or until reduced to a sauce the consistency of thin cream.
- Meanwhile, for the steak, heat a heavy-based frying pan over high heat. Season the T-bone with salt and black pepper and cook for 4 - 5 minutes on each side or until cooked to your liking. When the steaks have about 2 minutes to go, add the butter and thyme to the pan and baste the steaks with the butter. Rest the steaks in a warm place for about 5 minutes. Just before serving, return the frying pan to the heat and fry the steak just for 20 seconds on each side to rewarm it.
- Stir any resting juices into the sauce, then stir in the soy sauce and vinegar and season to taste.
- To serve, pour the sauce onto a serving plate. Slice the steak and serve on top of the sauce, then scatter with parsley.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
T-Bone
