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T-bone steak with Caesar summer salad

A mouthwatering spring twist to enhance your classic Sunday roast: succulent roasted duck breast served with subtly seasoned poached pears and vibrant asparagus, reminiscent of the lively spirit of the season.

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2–4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the T-bone steak

  • 1 x 500g/1lb 2oz T-bone steak
  • 25g/1oz unsalted butter
  • 1 garlic clove, smashed
  • 2 fresh thyme sprigs
  • 25ml/¾fl oz Madeira
  • salt and freshly ground black pepper

For the summer salad

  • 1 Little Gem lettuce, leaves separated
  • 1 red chicory, leaves separated
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 8 green beans, blanched and cut in half
  • 2 tbsp fresh peas
  • 8 runner beans, blanched and shredded
  • 12 mangetout, left whole
  • 4 radishes with leaves, cut in half
  • croûtons from 1 bread slice, to garnish
  • salt and freshly ground black pepper

For the Caesar dressing

  • 2 free-range egg yolks
  • 3 garlic cloves, minced
  • 1 tbsp Dijon mustard
  • 6 anchovy fillets, roughly chopped
  • 2 tbsp tomato ketchup
  • 60g/2¼oz Parmesan, grated
  • white wine vinegar, to taste
  • 1 lemon, juiced
  • 50ml/2fl oz vegetable oil
  • 50ml/2fl oz olive oil
  • full-fat milk or water, for loosening (optional)

Method

  1. To make the T-bone steak, season and pan-fry the steak on both sides to medium–rare. Finish with the butter, garlic and thyme and Madeira. Baste well and leave to rest. Basting frequently while resting. Allow to reast for the same amount of time you cooked it for.

  2. To make the summer salad, mix the Little Gem and chicory leaves together in a salad bowl. Season with salt and pepper and dress with the oil and vinegar. Set aside.

  3. To make the Caesar dressing, blitz all of the dressing ingredients together in a food processor or blender, except the milk. Check the consistency of the dressing and loosen with a little milk or water, if needed.

  4. Drizzle the Caesar dressing over the salad leaves. Place the green beans, peas, mange tout and runner beans in a bowl, dress with oil and vinegar and season with salt and pepper. Spoon over the salad and garnish with the radishes and croûtons.

  5. To serve, slice the steak and place on a serving plate alongside the summer salad.

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