About this recipe:A T-bone steak is pan-seared and cooked to perfection, before being sliced and served with a sauce made from red wine, beef stock, rosemary and Dijon mustard. Serve with rice, potatoes or pasta.
1 (400g) T-bone steak
salt and freshly ground black pepper to taste
1 tablespoon olive oil
4 tablespoons red wine
2 teaspoons plain flour
175ml low salt beef stock
1 teaspoon chopped fresh rosemary
1 tablespoon coarse Dijon mustard
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Method Prep:10min › Cook:20min › Ready in:30min
Season the steak with salt and pepper to taste. Heat the olive oil in a frying pan over medium-high heat. Cook the steak until nicely browned on the outside and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centre should read 54 degrees C. Remove the steak from the pan and tent loosely with foil to keep warm.
Wipe the oil from the frying pan and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef stock, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to the boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat.
Cut the meat from the bone, then slice into 7.5mm slices. Serve with the rosemary sauce.