Satisfy your meat cravings with this steak; and look out for T-bone steaks from Stanbroke, our trusted Australian producer.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 860 |
| Fat | 58g |
| Saturates | 2g |
| Protein | 68g |
| Carbs | 14g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMelt the butter in a medium pot over a medium-low heat.
Finely slice the leek then sauté it in the butter until soft and translucent.
Add the mussels and place the lid on the pot. Cook for 2-3 minutes. Remove the mussels from the pot and set aside.
With the pot still on the heat, whisk the cake flour in the leftover mussel liquid to form a paste. Add the stock and bring to a gentle simmer. Whisk continuously until the sauce thickens. Whisk in the cream and season well with ½ tsp salt and pepper.
Stir the mussels through the cream sauce. Set aside and keep warm.
Prepare a BBQ to a medium-high heat.
Crush the peppercorns together and combine all peppercorns with the mustard in a medium bowl.
Season two T-bone steaks with the remaining salt on both sides. Spread 2 tbsp of the pepper sauce on both sides of each steak.
Place the steaks, sauce side down, on the preheated grill. Spread the remaining sauce over the steaks and grill on either side to desired doneness, 4-6 minutes for medium rare.
Serve the steaks with the creamy mussel sauce.
