Veal T-bone with Girolles and Cheese Sauce Recipe - Great British Chefs

Ingredients

• 2 veal T-bone steaks, weighing approx. 600g each
• sea salt
• freshly ground black pepper
• sunflower oil, for frying
• 1 knob of unsalted butter
• 150g of veal bones
• sunflower oil
• 95g of onion, diced
• 95g of carrots, diced
• 1/2 garlic bulb, cloves peeled and crushed
• 150g of red wine
• 1.25l veal stock
• 1 sprig of thyme
• unsalted butter, as needed
• 1.5kg floury potatoes
• 50g of plain flour
• 50g of unsalted butter
• 750ml of whole milk
• 160g of cheddar, grated
• 1/2 tbsp of truffle paste
• sunflower oil, for deep-frying
• truffle, finely grated, to garnish (optional)
• 200g of girolles, cleaned and trimmed
• 20g of unsalted butter
• 1 dash of sunflower oil
• 1 bunch of sage, leaves picked
• lilliput capers, to taste