Jewels of the steak world at The Beef Baron
Mompati Tlhankane | Tuesday February 15, 2022 08:14
New on the menu was the T-bone Florentine 1.2kg served family style. This sliced Florentine steak is a perfect recipe served with crushed roasted baby potatoes, sautéed garlic mushrooms and onions and crispy fried onion rings. It is perfect for a summer dinner party. The Beef Baron is well known for the best beef. To top it all, it was prepared to the very highest professional standards by their master chefs.
While others ordered beef baron favourites like the fillet and prawn, brie and biltong sirloin, it was quite interesting to observe that the T-bone Florentine was the most salient of them all and yes because of the plate size. Owing to their large size and the fact that they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-Bone steaks are generally considered one of the highest quality steaks. A Florentine T-Bone Steak is a normal T-Bone Steak sliced thick, into an enormous double portion weighing at least 800g and traditionally served rare and designed to be shared.
Just that pastoral feel of sitting down to a slab of perfectly cooked steak had everyone all in smiles. “A mme ya gago e budule rra?” asked one of the guests on the dinner table. He was refereeing to the thinly sliced rare beef fillet I had ordered as a starter. Although it was not well done and I loved it that way, I admired that The Beef Baron was offering a superb, juicy tasting, premium quality beef, something that you do not easily get at restaurants these days.
The influencers got on their mood as they pulled out their phones to capture the perfectly presented meal and it was only befitting for such rare quality produce. For wine lovers, this was a perfect feast because all this was served with various top brands of wine. This was indeed a culinary mind blower and one of the jewels of the steak world. “Our history is as well-aged as our cuts, and harkens back to the simpler time when the site of our very first restaurant in Gaborone, Botswana was nothing more than a cattle field. The field was owned by a man who bears the restaurant’s name and was well known for producing the finest, most succulently aged beef. The Beef Baron’s reputation so proceeded him, that it led to a long standing friendship with Dr David Livingstone who not only navigated this great continent but was also renowned for exploring the finest in culinary delicacies. This led to regular meetings of the two friends where only the finest cuts of beef were served as they shared stories and enjoyed each other’s company,” reads part of The Beef Baron’s history.