A dish for those special occasions.


  • 4 t-bone steaks
  • vegetable oil
  • salt and black pepper
  • for the turnip gratin:
  • butter, for greasing
  • 500 g turnip
  • 250 ml double cream
  • 50 ml crème fraiche
  • 50 ml dijon mustard
  • 100 g gruyere cheese (grated)


  • Heat the oven to 220°C (Gas 7) and butter a lasagna dish around 5-7.5 deep. Peel and slice the turnips and leave them to soak in cold water while you do the rest of the preparation.
  • Bring the cream to the boil in the saucepan and immediately take the pan off the heat. Stir in the crème fraiche and mustard.
  • Put a kettle of water to the boil. Drain the turnips and put in a heatproof bowl. Cover with the boiling water and leave to blanch for 2 minutes. Drain well.
  • Gently mix the cream mixture with the turnips, then pour into the buttered pie dish.
  • Sprinkle with the cheese.
  • Tap the dish so it all packs down and bake for 20 minutes or until really brown on top.
  • While that’s in the oven, cook the steaks. They will need 8 minutes if just a T-bone or 12 minutes for a thick Toscana.
  • Leave a ridged cast-iron plate over a high heat for 10 minutes before you even think about putting the steaks on it.
  • Rub the steaks with oil and season both sides.
  • Open the window so smoke can escape. Place the steaks on the griddle and leave for 2 minutes, then flip and repeat.
  • Cook as long as you need and then leave them to rest. You can put really thick steaks in the oven (still on the griddle) to finish if you like.
  • Serve with turnip gratin. T-bones also taste great with gratin dauphinoise.

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