photo courtesy of PDPhoto.org
T-Bone steak has to be our favourite. I think it’s the combination of meat cooked on the bone (always so much tastier) and the fact you get the piece of fillet and the porterhouse – all in the one steak!
We don’t have it very often; mainly because we just don’t eat such large amounts of meat anymore, but when we do, I absolutely enjoy every mouthful 🙂
Nothing fancy about the meal. A nice big t-bone gets char-grilled and served with a blob of blended together horseradish and butter, salt and freshly-ground pepper. A simple green salad dressed with home-made dressing accompanies.
I don’t have a photo of the actual meal – but here is my dressing recipe and a lovely photo just to whet your appetite 🙂
HONEY AND DIJON MUSTARD DRESSING
- 1 cup of sunflower or light olive oil ( I know – I’m the only person in the known universe who doesn’t much like extra-virgin olive oil in their salad…)
- 1/2 a cup of vinegar. I used Champagne vinegar because I had some. Champagne vinegar is quite delicious, try it if you get the chance.
- salt & pepper to taste
- 1 teaspoon of honey
- 1 rounded teaspoon of Dijon mustard
Put everything into a clean screw-top jar or bottle and give it a very good shake. The mustard will help emulsify the oil and vinegar. Use what you need and then store in the fridge.