Moran Family dry aged T-Bone roast with sides
20 minutes prep.
45 minutes cooking
Moran T-Bone Roast
- 1.6kg T-bone
- 80mls Grapeseed oil
- 2 cloves garlic, crushed
- ¼ bunch thyme
- ¼ bunch rosemary
- 1 tbs salted butter
- Olsson sea salt
- Black pepper, cracked
- 1 tsp plain flour
- 100mls red wine
- 2 bay leaf
- 200mls beef stock
- 10g Green peppercorns, cracked
- 500g Brussel sprouts, halved
- Canola oil, for frying
- 200mls Vegetable oil
- 3 cloves garlic, peeled and finely chopped
- 40mls Sesame oil
- 40mls Rice wine vinegar
- 60g caster sugar
- 50mls water
- 120grm eshallots, peeled and finely sliced
- 80grm ginger, peeled and julienned
- 100grm oyster sauce
- 160grm soy sauce
- 9 whole eggs
- 500mls full cream milk
- 400grm flour
- Vegetable oil for cooking
Moran T-Bone Roast
- Pre Heat oven to 180 degrees
- Place a fry pan on a high heat, add in the grapeseed oil. Season the T-bone with a generous amount of salt and pepper and place into the hot oil and cook for 5-6mins until golden brown, turn the T-bone to the other side and place in the herbs and garlic, place the pan into the oven for 12 mins, turn the t-bone and cook for a further 12mins, remove the pan from the oven and place onto a medium heat, place in the butter and biased both side of the T-bone, remove the T-bone from the pan and allow to rest for 15mins. (this cooking time will give you a medium rare – medium steak)
- For the jus, place the pan the T-bone was roasted in back on a medium heat and add in the red wine, reduce to a glaze, add in the flour, and stir through, add in the beef stock, bay leaves and peppercorn, simmer until sauce consistency.
- To serve, carve the meat from the bone and place on a serving platter and serve with the pan jus.
- Place a medium saucepan on a medium heat, place in the vegetable oil and sesame oil, once warm add in the julienned ginger and eshallot and cook stirring often until caramelised, add in the chopped garlic and cook for a further 3-4 mins.
- Once the garlic has caramelised add in the soy sauce, oyster sauce and sugar and cook for 10-12mins until the sauces have combined and thickened slightly.
- Remove the saucepan from the heat and discard of half of the oil, add in the rice vinegar and water and stir through, allow the sauce to cool before using.
- Bring a saucepan of salted water to a boil, place in the whole brussels sprouts and cook for 10 mins or until the brussels are just tender strain from the water and place on a tray to steam dry. Once the brussels have cooled slightly cut each in half lengthwise, place onto paper towel to allow to dry completely.
- For the brussels sprouts, if you have a fryer pre heat to 170 degrees or place a large saucepan on a medium heat and fill halfway with the canola oil, using a thermometer bring the oil to 160 – 170 degrees, place in the halved Brussel sprouts (a handful at a time so oil doesn’t spill) into the oil and cook for 4-5 mins until golden brown and crispy, remove from the oil and place onto paper towel to drain excess oil, repeat with remaining Brussel sprouts.
- Once all the Brussels sprout are fried place into a mixing bowl and toss through the shallot dressing until well coated.
- Preheat oven to 250 degrees
- Place the eggs and milk into a large mixing bowl and whisk together until combined, add in the flour and mix through and season to taste with salt and pepper to taste, allow the mix to rest overnight.
- Place 1cm of vegetable oil into nine muffin moulds, place the muffin tin into the preheated oven for 15 – 20 mins until hot, carefully remove the tray from the oven and pour the Yorkshire batter evenly in the nine oiled mould and place back into the oven for 15 – 20mins until golden brown and crisp, remove from oven and take the pudding out of the mould and serve hot.