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T-bone steak and baked potato with melted raclette cheese
This classic and mythical piece detail where you get both the fillet and the steak on each side of the leg. After walking like a cat around hot porridge for six weeks around the tenderloin cabinet at my butcher, it was finally time for them to put the saw to the t-bone steak. It turned out to be a well-sized piece of 1.4 kilos that is perfect for a smaller party. For this, I serve a forgotten classic that is usefully cooked at home in the oven and finished on the grill, namely baked potatoes. I then scrape melted raclette cheese and butter over the potatoes. To this, you serve a spicy Rioja with a clear barrel character and your hospitality is lifted to new heights by the guests
Ingredients
- 1,4 kg T-bone steak
- 6 St baked potatoes Prick a few holes in the shell with a fork first. Then in the oven at 180° for two hours.
- 300 gram Raclette cheese
- 3 whole garlics
- 12 twigs Rosemary
- rapeseed oil
- butter
- black pepper
- salt
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