Ingredients
- 1 700g Tomahawk
- 1 stick rosemary
- Olive oil
- Salt
- Pepper
Bearnaise Sauce
- 20ml reduction (In a small saucepan, reduce 50ml white wine, 50ml white wine vinegar, 50ml water, ¼ onion, 6 peppercorns, parsley
- stalk, bay leaf by 2/3rd)
- 2 egg yolks
- 200ml clarified butter
- 1 tbsp tarragon leaves
- Salt and pepper to taste
- 1 bunch asparagus
Pepper Jus
- 6 pepper berries
- 100ml red wine
- 400ml beef stock
Method
- Place the BBQ tray in your oven on level 1 on the telescopic rails, set oven function to BBQ and preheat to 220°C
- Season the steak with a drizzle of olive oil, salt, pepper and rosemary
- Once the oven has pre-heated, place the probe in the centre of the steak. Set the finishing temperature to 50°C and set the timer for 7 minutes
- Turn steak and cook until the internal temperature is reached
- Place the asparagus on the BBQ plate and turn till tender
- Rest for 10 minutes, then serve on a board with sauces on the side
- For the bearnaise sauce, melt the butter, skim and remove the buttermilk, then stand aside
- In a bowl, whisk the yolks and reduction until it develops into a light, thick foam
- Add the clarified butter into the yolk base, slowly stir through the tarragon and season to taste
- Store at room temperature and serve with steak
- For the Jus, in a small saucepan, add the red wine and pepper berries and boil until it has reduced by 2/3
- Add the stock and reduce until you have a gorgeous sticky sauce
Tip
- Resting your meat before serving makes it deliciously tender. Use the excess liquids by adding them to your sauce to enhance the flavour.
Featured appliance
This recipe was created by Smeg Australia for the Galileo Collection - use this recipe with your Omnichef oven. Shop the entire Smeg range here.
