Rib-eye with hot-mustard coleslaw, bone marrow and pepper sauce

Serves 4 Prep time 25 mins, cook 50 mins (plus marinating, resting)

The Botanical uses a 28-day dry-aged grass-fed Black Angus rib-eye from Gippsland. The pepper sauce is a Botanical classic from former chef Paul Wilson. You'll need to begin this recipe a day ahead.

For hot-mustard coleslaw, combine cabbage, carrot and onion in a non-reactive bowl. Add lemon juice, season to taste, toss to combine. Refrigerate overnight, drain, squeeze out excess liquid with a tea towel, transfer to a bowl. Just before serving, combine remaining ingredients in a separate bowl, add to cabbage, season to taste, toss to combine.

Preheat oven to 180C. For pepper sauce, heat oil and butter in a large saucepan over high heat until foaming. Add chuck steak, saut until brown (3-5 minutes), add shallot and garlic, saut until golden (5-7 minutes). Add mushroom, cook until golden (3-5 minutes). Add peppers, deglaze with brandy, cook until all liquid has evaporated (1-2 minutes). Add veal stock and thyme, simmer over medium heat until reduced to a thick sauce consistency (10-12 minutes). Add cream, cook until slightly thickened (1-2 minutes). Strain through a fine sieve (discard solids), add tarragon, season to taste with sea salt and lemon juice, set aside, keep warm.

Heat a large char-grill pan over high heat. Drizzle steaks with oil, season to taste. Grill until browned, turning once (3-4 minutes each side). Place on a wire rack in a baking tray, roast until cooked to your liking (7-9 minutes for medium-rare). Rest, covered loosely with foil, for 5-7 minutes.

Meanwhile, preheat a grill to high. Drain marrow, place on a baking tray, grill until caramelised (2-3 minutes). Serve with rib-eye, coleslaw and pepper sauce.