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T-bone steaks with sherry onions

Ingredients
2 T-bone steaks
15 ml oil
15 ml wholegrain mustard
freshly ground black pepper
SHERRY ONIONS
1 large onion, sliced
15 ml butter
2 ml salt
1 ml freshly ground black pepper
50 ml sherry

Method:
Score the fatty sides of the steaks (each 2,5 cm thick) at 25 mm intervals to prevent them from curling during cooking. Blend the oil and mustard. Brush the steaks with the mustard mixture and season generously with freshly ground black pepper. Chill for about 1 hour in the fridge. Grill over hot coals or a gas braai or fry in a griddle pan until done, 5 to 7 minutes for rare or 7 to 10 minutes for medium rare. To prepare the sherry onions, sauté the onion in butter until soft and translucent. Season with salt and black pepper. Add the sherry and simmer for a few minutes until most of the liquid has evaporated. Serve immediately with the T-bone steaks.

Recipe From : YOU September 11, 1997

Recipe from YOU : September 11, 1997 See what YOU has in store this month. Subscribe now and save!