Recipe by Matt Moran – Chef, Restaurateur, Farmer
Serves 4
Béarnaise Sauce
300g butter
1 golden shallot, sliced
25ml white vinegar or chardonnay vinegar
50ml white wine
1 bay leaf
1 sprig tarragon, leaves picked, chopped, stalks reserved
6 black peppercorns, crushed
2 egg yolks
Salt and pepper
Melt the butter in a small saucepan over low heat until the white milk solids start to separate and rise to the top. Remove the pan from the heat and leave to stand for 10min then carefully strain away the milk sediment.
Into another saucepan, place the shallot, vinegar, white wine, bay leaf, tarragon stalks and crushed peppercorns. Bring to the boil then boil for 1-2min. Remove from heat, strain and discard the solids.
Pour the reduced vinegar into a small heatproof bowl that fits snuggly over a pan of simmering water then slowly whisk in the egg yolks over low-medium heat until they have thickened and doubled in volume.
Remove the bowl from the heat and slowly add the clarified butter, whisking continuously to emulsify. Season and finish with tarragon leaves.
Celeriac Remoulade
500g celeriac, peeled, julienned
80ml white wine vinegar
2 ½ tsp fine salt
2tbs wholegrain mustard
100g mayonnaise
1/2 cup flat-leaf parsley leaves, finely chopped
Salt flakes
Black pepper, freshly ground
Place celeriac in a large bowl with vinegar and 2 1/2 tsp fine salt. Set aside for 10min. Rinse celeriac in cold water, drain and squeeze to dry well. Place in a large bowl with the remaining ingredients. Season with salt flakes and freshly ground black pepper and mix until well combined. Reserve
Dry-aged T Bone
2tbs olive oil
2 1.2kg dry-aged T-bone steaks
Salt and pepper
1 cup picked watercress
Preheat BBQ to its hottest setting or place a chargrill pan over high heat, and pre-heat oven to 180C.
Pour the olive oil over the steaks and season generously with salt and pepper.
Grill the steaks for 3-5min on one side until nicely charred then turn over and repeat on the other side.
Transfer the steaks to a baking tray then place in the oven for 8-10min. Remove and set aside to rest for 10min.
To serve
Place the steaks on a large platter with the bearnaise sauce, watercress and celeriac remoulade.