SIENESE-STYLE ANGUS RESERVE T-BONE WITH RIBOLLITA FRITTER, GRILLED LEMON, TRUFFLE

Serves
4
Prep (Mins)
30
Cook (Mins)
30
Difficulty
Medium
Ingredients.
  • 4 x 220g Angus Reserve T-Bone steaks
  • 1 brown onion, finely sliced
  • 1 celery stick, finely diced
  • 4 cloves garlic, minced
  • ½ cup extra virgin olive oil
  • 2 Tbsp tomato paste
  • 400g can cannellini beans, drained
  • ½ cup spinach, chopped
  • 1 bunch sage, finely sliced
  • ½ cup plain flour
  • 2 eggs, beaten
  • 1 cup multigrain breadcrumbs
  • 2 lemons, halved
  • 10g black truffle, shaved
  • sea salt flakes and freshly-ground black pepper
Method.
  • Sauté the onion, celery and garlic in 1 Tbsp extra virgin olive oil for 5 minutes until softened. Transfer to a bowl with the beans, spinach and sage, then crush until the mixture thickens. Season with salt and pepper.
  • Form into four discs, then refrigerate until firm. Dust with flour, dip in egg, then coat with breadcrumbs. Pour ¼ cup extra virgin olive oil into a pan over a moderate heat and fry the fritters for 8 minutes, turning several times, until golden and crisp.
  • Season the steaks with salt and rub with the remaining extra virgin olive oil. Cook on a hot barbecue grill for 10 minutes, turning several times, until medium rare. Stand up on the flat bone, then cook for 2 more minutes. Set aside to rest for 4 minutes. Meanwhile, grill the lemons until blackened.
  • Carve the steaks, then serve with fritters, lemon and shaved truffle.
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