- Meat and poultry
- Cuts of beef
A T-bone steak is pan-seared and cooked to perfection, before being sliced and served with a sauce made from red wine, beef stock, rosemary and Dijon mustard. Serve with rice, potatoes or pasta.
12 people made this
- 1 (400g) T-bone steak
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 4 tablespoons red wine
- 2 teaspoons plain flour
- 175ml low salt beef stock
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon coarse Dijon mustard
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Season the steak with salt and pepper to taste. Heat the olive oil in a frying pan over medium-high heat. Cook the steak until nicely browned on the outside and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centre should read 54 degrees C. Remove the steak from the pan and tent loosely with foil to keep warm.
- Wipe the oil from the frying pan and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef stock, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to the boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat.
- Cut the meat from the bone, then slice into 7.5mm slices. Serve with the rosemary sauce.
Reviews & ratingsAverage global rating:(14)
Reviews in English (12)
by cedar ann
I made this for my husbands birthday and may I say, we both fell in love with it! I added just a little extra wine but it was so yummy. I had extra sauce and have put it over chicken and potatoes. Thank you for posting this and I am going to make it tonight for dinner. We are excirted to eat tonight.-23 Jan 2011