T-Bone steaks with Maille black truffle mustard
- Preparation Time : 20 mins | Cooking Time : 60 mins | Makes 2 Servings
A quality, juicy succulent T-Bone steak needs, a very good quality mustard to elevate the flavours.
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 1116.7 kcal |
| Total Fat | 84.44 g |
| Saturated Fat | 30.5 g |
| Sodium | 302.51 mg |
| Dietary Fiber | 0.12 g |
| Sugars | 0.16 g |
| Protein | 80.11 g |
Ingredients List
- 2 beef T-bone steaks
- 2 tbsps Maille Chablis wine and black truffle mustard
- Salt and pepper
- 1 garlic clove sliced
- 2 tbsps of olive oil
- A sprig of rosemary
DIRECTIONS
-
Salt and pepper your steaks and smother them with the Maille Chablis white wine and black truffle mustard.
-
Heat a heavy base frying pan and add the oil.
-
Once the oil is almost smoking add your steaks to the hot pan carefully.
-
Add the garlic on the side and the rosemary sprig to infuse with flavour.
-
For medium rare cook for 3.5mins on each side.
-
Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes, if you don’t have a thermometer.
-
Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.
