1 grass fed tomahawk approx 900gms
Sautéed pine mushrooms:
Wild or cultivated mushrooms eg pine, slippery jack, shitake, field
Fresh herbs eg parsley, thyme, chervil, chives etc
4 cloves of garlic
Handful of white anchovy's
500g Good butter
2 tbs Worcestershire sauce
3 tbs soy sauce
2 tbs Capers
1 tbs mustard
Pinch of paprika
3 Shallots sliced
1 clove garlic
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.
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