Veal T-bone with girolles, sage, crispy potatoes and cheese sauce

Veal T-bone with girolles, sage, crispy potatoes and cheese sauce

29 November 2021

  • Great british chefs
  • Level #2: sous chef
  • Recipes





Preperation Time

2 hours and 10 mins


Veal T-bone steaks weighing approx. 600g each

sea salt

freshly ground black pepper

sunflower oil for frying

1 knob of unsalted butter

150g of veal bones

sunflower oil

95g of diced onion

95g of diced carrots

1/2 garlic bulb wth cloves peeled and crushed

150g of red wine

1.25l veal stock

1 sprig of thyme

unsalted butter as needed

1.5kg floury potatoes

50g of plain flour

50g of unsalted butter

750ml of whole milk

160g of grated cheddar

1/2 tbsp of truffle paste

sunflower oil for deep-frying

truffle finely grated to garnish (optional)

200g of girolles cleaned and trimmed

20g of unsalted butter

1 dash of sunflower oil

1 bunch of sage leaves

lilliput capers to taste


1Begin by making the sauce. Preheat an oven to 180°C/gas mark 4. Place the veal bones on a tray and roast for 30-40 minutes, until golden

2Meanwhile, place a large saucepan over a medium heat with a splash of oil. Add the onion, carrot, celery and garlic and cook, stirring regularly until golden and caramelised (around 10-15 minutes). Pour in the red wine, bring to a simmer, then leave to reduce until thick and syrupy

3Tip in the roasted bones along with the veal stock and thyme, bring to the boil, then simmer for 40 minutes

4While the sauce simmers, bring a separate pan of salted water to the boil. Peel and cut the potatoes into 2cm cubes, then cook them in the water for 15 minutes. Drain and place on a tray to steam-dry

5After 40 minutes, strain the sauce through a fine sieve into a clean saucepan, then place back over the heat. Leave to gently simmer and reduce to a sauce consistency while you prepare the rest of the dish

6Bring a deep pan of oil or deep-fat fryer to 140°C. Fry the boiled potatoes (in batches, if needed) for 5-8 minutes or until very lightly golden. Lift them out with a spotted spoon and drain on kitchen paper, leaving them to cool before their final fry

7To make the cheese sauce for the potatoes, place a saucepan over a medium heat and melt the butter. Add the flour then cook for 5 minutes, whisking constantly. Slowly start adding the milk a splash at a time, whisking constantly, to create a thick bechamel, then fold through the grated cheddar until fully combined. Season to taste, add the truffle paste, cover and keep warm until ready to serve

8Preheat the oven to 180°C/gas mark 4 and place a large frying pan over a high heat. Pat the veal T-bones dry and season generously with salt and pepper. Add a dash of sunflower oil and, once hot, add the veal (you may need to do them 1 at a time or use 2 pans). Colour evenly on each side, then add a knob of butter and baste the steaks for 1 minute. Transfer the steaks to the oven and cook through for 13 minutes

9Meanwhile, bring your deep-frying oil back up to 180°C. Weigh the amount of veal sauce you are left with – for every 100g of sauce you have, add 25g of butter then blitz with a hand blender to emulsify slightly. Keep warm

10Place a frying pan over a high heat with a splash of oil, then add the mushrooms. Fry for a few minutes, then add a knob of butter and season. Set aside

11After 13 minutes, take the veal out of the oven and set aside somewhere warm to rest for at least 6 minutes

12Deep-fry the potatoes for the final time, until crisp and golden brown, then drain on kitchen paper. While the oil is still hot (ideally around 160°C), throw in the sage leaves and cook for a minute until crisp – they’re ready when they stop releasing bubbles. Drain and set aside

13To serve, carve the T-bone into slices and either divide the slices between 4 plates or serve them on a big platter for everyone to help themselves to. Place the crispy potatoes in a separate bowl (or serve alongside the steaks), spooning over a generous amount of the cheese sauce. Spoon the sauce over the meat, garnish with the girolles and crispy sage, then finish with a few tablespoons of capers and some freshly grated truffle on the potatoes (if using)