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Clover T-Bone steak with mushroom sauce

Clover T-Bone steak with mushroom sauce

Clover T-Bone steak with mushroom sauce and roasted baby potatoes
Recipe by Daleen van der Merwe

Serves 3—4
Preparation: 20 min
Cooking: 1h15


Roasted Baby Potatoes
400 g baby potatoes
2 Tbsp oil
chopped parsley

Mushroom sauce
2 Tbsp butter
200 g mushrooms, sliced
1 clove garlic, finely chopped
½ onion, finely chopped
salt and pepper to taste
2 Tbsp flour
1½ cup warm Clover Full Cream Milk
½ cup grated Cheddar cheese

900 g T-bone steak (4 cm thick), at room temperature
salt and pepper
1½ Tbsp oil


Baby potatoes
Preheat the oven to 200 °C.
Combine the potatoes and oil in a roasting pan. Season with salt. Bake the potatoes for about 45 minutes or until the potatoes are tender. Turn potatoes once, halfway during the cooking time.

Mushroom sauce
In a wide pan, heat the butter over medium heat. 
Add the mushrooms and sauté, stirring occasionally, until mushrooms have reduced in size and begins to brown, about 6—8 minutes.

Add the garlic, onion, salt, and pepper and stir to combine. Cook, stirring occasionally, for 4—5 minutes until onion is soft and translucent.

Add the flour and stir to form a roux. If the pan looks especially dry, add extra butter and stir until no dry flour remains. Let cook for 30 seconds to cook out any raw flour taste.

Add the warm milk to sauce a little at a time, stirring constantly to break up any lumps of flour. Bring sauce to a simmer and cook, stirring occasionally, for 4 minutes or until sauce has thickened slightly.

Turn off the heat and stir in the cheese. Taste and add salt and pepper if necessary. Serve immediately.
Heat a griddle pan until searing hot. Rub the steaks with the oil then season generously with salt and black pepper.

Using thongs, placing the steak upright with the bone side in the pan and sear for 30 seconds. Then turn the steak on its fat side and sear for 1 minute or until the fat is golden brown.

Now place the steak flat in the pan and fry, turning once, about 7 minutes for the first side, and 4 minutes for the other side, for medium-rare.

Remove the steaks from the pan and place on a cutting board. Let it rest for 5 minutes. Cut the steak in slices, against the grain.

Serve with the potatoes and the mushroom sauce.

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