Why choose when you can have both! 🥩

By Andy Cooks · 20 min

Ingredients

Instructions

1. Light a charcoal barbecue.
2. Cut the fillet off the bone with a sharp knife, keeping the sirloin on the bone. Set the fillet aside and season the sirloin generously with salt on all sides.
3. Push the coals to one side. Place the sirloin cap-side down over the hot coals to render the fat. When the cap flares up, turn it on its side. Put a protein press on top and keep searing, turning every minute, until the internal temperature near the bone reaches 46°C (115°F) for medium-rare.
4. Remove the steak and rest it somewhere warm while you make the tartare.
5. Finely dice the shallot and cornichons. Finely chiffonade the parsley leaves. Roughly chop the capers by running the knife through them a few times. Keep each separate.
6. Finely dice the beef fillet.
7. Combine the shallot, cornichons, parsley, capers and beef in a bowl. Mix in the olive oil, 1/2 tsp salt, Worcestershire sauce and Tabasco. Taste and adjust the seasoning.
8. Slice the sirloin off the bone and carve it on an angle.
9. Plate the sliced beef on one side of the T-bone and the tartare on the other. Top the tartare with the egg yolk, season both with a final pinch of salt and serve.

Summarized from Andy Cooks's video. Watch it for the details.

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