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Turbot T-Bone with a Béarnaise Sauce
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 2005
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 - olive oil, for brushing
- coarse sea salt and
Method
Preheat the oven to . Pat the T-bone steaks dry with kitchen paper, brush with olive oil and season with the salt and pepper.200°C/400°F/gas 6 - Heat a non-stick ovenproof frying pan on top of the stove. Once hot, put the steaks on their side, white skin-side
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