Gary Rhodes

Turbot T-Bone with a Béarnaise Sauce

Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

The steakhouse-style grilled tomatoes, mushrooms and sprigs of watercress from Dover sole with a steak garnish will give you that classic T-bone taste and look in this recipe too.

Ingredients

  • 4 × 225 g (8 oz) turbot T-bone steaks
  • olive oil, for brushing
  • coarse sea salt and

Method

  • Preheat the oven to 200°C/400°F/gas 6. Pat the T-bone steaks dry with kitchen paper, brush with olive oil and season with the salt and pepper.
  • Heat a non-stick ovenproof frying pan on top of the stove. Once hot, put the steaks on their side, white skin-side