Ingredients

(Recipe per 1 portion, multiply as necessary)

1 T-bone steak, preferably aged

1 or 2 beetroot, depending on size, peeled

3 garlic cloves, in their husks

2 Tbsp olive oil

2 Tbsp butter

1 tsp Funky Ouma black garlic pink salt

Pink peppercorns

Salt and black pepper to taste

2 Tbsp crème fraîche

Method

Preheat the oven to 200℃. 

Rinse and dry the pink peppercorns, then grind them and pack them onto the steak.

Dice the peeled beetroot with 3 garlic cloves in their husks and a little olive oil and roast in the oven until the beetroot is soft. Remove the garlic cloves before they get hard and burn. Remove the beetroot and garlic to a food processor, squeeze out the soft garlic pulp into it, add a splash of olive oil (or the olive oil from the pan), and blend until smooth. Season to taste with a little salt and pepper. Stir in 2 or 3 Tbsp of crème fraîche. Keep aside.

Season the steak well with Funky Ouma black garlic pink salt (I love this product and it is rare that I endorse anything commercial) and pack crushed pink peppercorns on it (as much as you like, it’s your steak).

Melt butter in a skillet and grill steak until it is done to your liking and still tender. The only way to get this right is to be as watchful as an eagle guarding its young. Remove the steak to a dish to rest in a warm (not too warm) place; you want it to rest, not cook.

Serve the steak with the roasted beetroot purée and a potato dish of your choice such as this potato and butternut bake. DM/TGIFood

To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at [email protected] 

SUBSCRIBE: Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.