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T-bone steak and potato waffles
Serves 2 Starters and mains
For the steak and eggs
- 1 T-bone steak, around 750g
- 4 large salad spring onions, halved lengthways
- 2 medium eggs
- 1tbsp olive oil
For the potato waffles
- 250g plain flour
- 1tbsp baking powder
- 3 medium eggs
- 100g butter, softened
- 75g potatoes, cooked and diced
- 1 large spring onion, diced
- 25g taleggio cheese, chopped
- 1tbsp fresh tarragon, chopped
- 200ml milk
To serve
- 1 x 3cm fresh black truffle (optional)
Method
Preheat the oven to 220C/425F/ Gas 7. Heat the waffle machine. Heat a large non-stick, ovenproof frying pan over a medium heat. Season the steak, drizzle over the oil and fry on one side for around 2 minutes. Turn the steak over, then add the halved spring onions and place in the oven for 4 minutes.
To make the potato waffles, put the flour into a large bowl and add the baking powder, eggs, butter, potato, spring onion, cheese, tarragon and milk. Whisk all the ingredients together and season with 1tsp salt and pepper.
Ladle the waffle mix into the waffle machine and cook, in batches, for a couple of minutes until golden.
Put the steak onto a warm plate, cover and leave to rest. Put the pan on the hob over a low-to-medium heat and fry the spring onions for another couple of minutes. Push the spring onions to one side, then crack the eggs into the pan and fry them in the oil and meat juices for maximum flavour.
To serve, place the steak on a large sharing platter and spoon the spring onions on the side. Place the waffles on the platter, followed by the eggs. Shave the truffle generously over the top (if using) to serve, and share between two.
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