Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
- 2teaspoons celery salt
- 1tablespoons plain flour
- 2teaspoons dark brown sugar
- 1tablespoons unsalted butter
- 2 bay leaves
- 6 eschalots, very finely diced
- 3 cardamom pods, seeds removed
- 2tablespoons extra virgin olive oil
- 1teaspoons balsamic vinegar
- 300milliliter cooking cream
- 500milliliter beef stock
- 1 pinch freshly-ground black pepper
- 1 cup brandy
- 500grams vegetables, roasted (to serve)
- 1 pinch sea salt flakes
- 1.20kilograms beef ribeye with long bone (tomahawk steak)
- 6 clove garlic, minced
Method
Step 1 of 3
Preheat oven to 220°C. Rub the steak with celery salt and black pepper, then drizzle with half the olive oil. Arrange on a wire rack over a roasting pan and bake for 15 minutes. Turn over and bake for a further 10 minutes, until medium (62°C internal temperature when tested with a probe thermometer). Set aside to rest.
Step 2 of 3
Meanwhile, sauté the eschalots, garlic, bay leaves and cardamom seeds in the remaining olive oil, in a saucepan over a moderate heat for 15 minutes, until well-softened. Add the sugar, cook briefly, then pour in the brandy and boil until reduced by half. Add the stock, cream and vinegar, then boil until reduced to 2 cups.
Step 3 of 3
Mix the flour and butter then whisk into the simmering sauce. Season with salt and pepper. Carve the tomahawk at the table, and serve with roasted vegetables and the gravy.
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