Our Awards / Round the Farm Table / No. 7: T-Bone Streak with Koura and Horseradish Sauce

T-Bone steak with koura and horseradish hollandaise

(Scoring a few kilo of fresh koura may be a stretch for many, so just change out for frozen prawns tails)

 

Serves 6

 

Ingredients

 

6 T-Bone steaks

2kg fresh whole koura or 500g frozen prawn tails 

500g salted butter

6  egg yolks

¼  cup lemon juice

2 Tbsp water

1/3 cup creamed horseradish (‘Mandy’s’ brand is great)

1 tsp sugar

Flakey sea salt and fresh black pepper
Cooking oil

 

Method

 

For fresh koura, bring a large saucepan of salted water to the boil. Add the fresh koura and cook for 2-3 minutes. To check they are cooked, extract one and twist off the tail to check doneness. Then plunge into an ice bath to arrest the cooking.

 

If using prawn tails, again bring a suitable sized saucepan with salted water to the boil. Cook for about one minute, then plunge into an ice bath to arrest the cooking. 

 

Drain the crustaceans once cold, peel the tails, discarding the shells.          

 

Roughly chop butter and place in a small saucepan. Place on low heat, once liquid, remove form heat. 

 

In a liquidiser, or similar (I use a wand blender), place the yolks, lemon juice, water, creamed horseradish and sugar. Blitz until incorporated, then while the motor is running, slowly drizzle in the melted hot butter, until the hollindaise has formed.

 

Season to taste with flakey sea salt and fresh black pepper. Keep the hollandaise warm using a hot water bath or place in thermos until required. 

 

To serve, bring the koura or prawn tails up to room temperature.

 

Season the T-Bone steaks liberally with flakey sea salt and fresh black pepper. Rub or brush the steaks with canola oil. If you are cooking indoors, pre-heat your oven to 200 degrees. 

 

Place a skillet or similar on the stovetop. Bring the pan up to high heat, add a little more oil, then sear each steak on both sides, before they have finished, place them in the pre-heated oven to your desired doneness. 

 

If barbecuing, likewise heat up the grill to good and hot, cook the oiled steaks to your desired doneness. Either way, let the steaks rest for at least five minutes before serving.

 

To serve place the steaks on each warm plate. Roughly chop some of the koura/prawns to fold through the hollandaise. Spoon a generous amount of the hollandaise over the steaks, then add a few more tails to complete the picture.

 

Serve with a green salad or similar – and a bunch of cooked new potatoes alongside is always going to be appreciated.