T-Bone/Wing Steak, creamy red grape sauce

Serves: 2 – Preparation: 15 minutes – Cooking: 12 to 15 minutes

Ingredients

• 1 T-bone or wing steak weighing approximately 600 to 700 grams (1.3 to 1.5 lb)
• 500 ml (2 cups) potatoes, peeled and cubed
• 60 ml (4 tbsp) butter
• 250 ml (1 cup) 35% cream
• 1/2 cube of concentrated beef bouillon
• 30 ml (2 tbsp) vinegar (white or white balsamic)
• 125 ml (1/2 cup) red grapes, halved
• A little oil for cooking
• Salt and pepper to taste
  

Preparation

1. Place the potatoes in a saucepan, cover with salted water, bring to a boil and cook until tender. Remove from the saucepan.
2. In a bowl, add some of the butter to the potatoes, mash into a smooth puree, then season with salt and pepper. Keep warm.
3. Season the steak with salt and pepper.
4. Heat a pan over medium-high heat with a little oil and sear the steak on each side to the desired degree of doneness. Remove from the pan and let rest for a few minutes.
5. In the same still-hot pan, add the remaining butter and cream, then crumble the half-cube of stock directly into the pan. Stir to dissolve the stock and create a smooth sauce.
6. Add the vinegar, mix again and let it simmer gently for a few minutes.
7. Adjust the seasoning as needed, then add the red grapes and warm them briefly without overcooking them.
8. Slice the steak and serve, accompanied by mashed potatoes and a green vegetable of your choice, then top with creamy grape sauce.