Grilled Dry aged Veal T-bone

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: Dry aged Veal T-Bone

Difficulty: **

Cooking methods: oven roasted

Source: Culinaire Saisonnier

Preparation

Place the T-Bone in the charcoal oven at 150°C (302°F) and cook to a core of 56°C (133°F).

Peel the Jerusalem artichoke and blanch in salted water. Clean and halve the shallots. Brush the potatoes, cut into quarters lengthwise and cook in salted water.

Mix the vegetables with olive oil, salt and pepper and cook for 30 minutes in the charcoal oven at 150°C (302°F). Let the T-Bone rest and season with fleur de sel and black pepper. Slice the T-Bone into a loin and fillet piece.

Arrange the vegetables and the two T-Bone parts on a plate and add the sauce.

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