Halal T-Bone Steak with herbed butter and sweet potato mash.
Cook a Halal T-Bone Steak like a restaurant chef with a garlic herbed butter and a side of sweet potato mash.
What do you need?
For the Steaks:
2 x Halalnivore T-Bone Steak (14oz or 16oz)
For the Herbed Butter:
1 x stick unsalted butter, softened
2 x cloves garlic, minced
½ x cup finely chopped fresh Thyme, Rosemary and Tarragon
Pinch of Coarse salt
Freshly cracked black pepper
For the Sweet Potato Mash:
2 x large Sweet potatoes peeled and cut into cubes
2 x Spring onions chopped finely
Pinch of salt to taste
How do you make it?
Remove steak from refrigerator and their vacuum packing. Let sit for half an hour before cooking, so they get to room temperature.
Preheat your oven to 200 degrees C.
Heat a large skillet over high heat. Pat steak dry with a paper towel and season generously with salt and pepper. Add olive oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side.
Transfer skillet to the oven and roast for about about 6 to 8 minutes for medium rare.
Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.
In a small bowl, combine softened butter, garlic, and herbs.
Season with a pinch of salt and a few turns of black pepper.
Mix until evenly combined.
Place butter in plastic wrap and roll into a log shape. Chill in the fridge for about 20 minutes.
Sweet potato mash:
Boil the cubes of sweet potato for around 8-10 minutes. Put a knife through them and if they fall off, they are done.
Transfer to a mixing bowl and add a teaspoon of melted butter and a pinch of salt and mash it.
Add the chopped spring onions and mix well
Plate up the Halal T-Bone Steak and cut a piece of the herbed butter prepared earlier and put it on your steak. Roll it all over to get a light coating and let it melt into your steak.
Place a spoonful of sweet potato mash and add a dollop of creme fraiche on top. Sprinkle with pumpkin seeds.