T-Bone Steak with Turnip and Mustard Gratin

A dish for those special occasions.


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


  1. 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.
  2. Bring the cream to the boil in the saucepan and immediately take the pan off the heat. Stir in the crème fraiche and mustard.
  3. 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.
  4. Gently mix the cream mixture with the turnips, then pour into the buttered pie dish.
  5. Sprinkle with the cheese.
  6. Tap the dish so it all packs down and bake for 20 minutes or until really brown on top.
  7. 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.
  8. Leave a ridged cast-iron plate over a high heat for 10 minutes before you even think about putting the steaks on it.
  9. Rub the steaks with oil and season both sides.
  10. Open the window so smoke can escape. Place the steaks on the griddle and leave for 2 minutes, then flip and repeat.
  11. 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.
  12. Serve with turnip gratin. T-bones also taste great with gratin dauphinoise.


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register