Everyday Gourmet with Justine Schofield

Slow cooked Tomahawk, Pine Mushrooms, White Anchovy & Herb Butter

Slow cooked Tomahawk, Pine Mushrooms, White Anchovy & Herb Butter


1 grass fed tomahawk approx 900gms

Butcher's string

Sea salt


Sautéed pine mushrooms:

Wild or cultivated mushrooms eg pine, slippery jack, shitake, field


Olive oil

Sea salt


Fresh herbs eg parsley, thyme, chervil, chives etc

4 cloves of garlic

Anchovy butter:

Handful of white anchovy's

500g Good butter

Mixed herbs

Lemon zest


2 tbs Worcestershire sauce

3 tbs soy sauce

2 tbs Capers

1 tbs mustard

Pinch of paprika

3 Shallots sliced

1 clove garlic


Recipe by: Scott Pickett
Time: 1 1/2 hours
Serves: 1 - 2



Clean and scrap the long bone of your meat, and tie with butcher's string to keep a nice shape

Season with salt and pepper and seal on a hot grill or pan until a nice crust is on each side. Place in a medium oven approx 120°c for 40-50mins, or until an internal temperature of 35°c is achieved (for medium rare) rest for approx half of the cooking time.

For medium rare you want a core temp of 45°c, medium 55°c, medium well 65°c

Remove your meat from the oven 10-15°c lower than required temperature, and rest to your preferred serving temp.

To serve: slice tomahawk and arrange nicely on a board, garnish with sauté wild mushrooms, a couple of slices of anchovy butter and drizzle with olive oil and sea salt.

Anchovy butter:

Add soft butter and rest of ingredients into a food processor, blitz until smooth. Roll with foil into little logs and set in the freezer until required to slice and serve on your steak


Slice your mushrooms and into a preheated pan add a splash of good olive oil. Add your mushrooms, and sauté until nicely caramelized. Towards the end add a knob of butter, some sliced garlic, season to taste and finally add your chopped mixed herbs

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