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