Enjoy a TRUBEL twist on the traditional Tomahawk steak with sides of parmesan-crusted truffle fries and truffle béarnaise sauce. Created by the very talented Patrick Rock Smith for you using TRUBEL White Truffle Clarified Butter and Black Truffle Oil.
Approx 1hr 15mins
• Cook the potatoes half-ready first, remove from the oven, lower the temperature for the steak, then turn the heat up again once the steak is ready and finish off the fries while the tomahawk rests. This is when you should start making your sauce to ensure all elements of the dish are ready to be served simultaneously.
For the Tomahawk:
- 1.2kg Tomahawk steak
- Salt and pepper
- 25g TRUBEL White Truffle Clarified Butter (and more for topping)
- 1 sprig of thyme
For the Parmesan Crusted Truffle Fries:
- 750g Chipping potatoes, washed and peeled if you like
- 100g parmesan, grated
- 2 egg whites
- Salt and pepper for seasoning
- TRUBEL Black truffle oil
Truffle Béarnaise sauce
- 2 tablespoons white wine vinegar
- 1/2 shallot, finely chopped
- 3 sprigs tarragon, leaves stripped and roughly chopped
- 2 egg yolks
- 3 tablespoons water
- 1 tablespoon rapeseed oil
- A pinch of salt
- 30g TRUBEL White Truffle Clarified Butter, room temperature
- Remove the tomahawk from the fridge 2 hours before cooking.
- Preheat the oven to 130C (110C fan).
- Season the tomahawk generously with salt and pepper and place it on a cooling rack atop of a baking tray.
- Place in the middle of the oven and cook until the tomahawk reaches an internal temperature of 50C. This temperature will give you a medium-rare steak; if you want the steak to be medium-well, you leave it in the oven until it reaches 55C.
- Remove the tomahawk from the oven and let it rest while you prepare the frying pan.
- Put a large frying pan on high heat and add a tablespoon of butter and a sprig of thyme. Place the tomahawk in the hot frying pan flipping every 45 seconds for a few minutes until a dark crust has developed.
- Remove the tomahawk from the frying pan and leave to rest for about 15 minutes before slicing into it.
Parmesan Crusted Truffle Fries
- Preheat the oven to 200C (180C fan).
- Slice each potato lengthwise into 1/4-inch-thick disks, then cut these lengthwise into 1/4-inch-thick sticks. Try to slice your potato sticks the same size, so they cook evenly.
- Prepare a large baking tray with baking paper.
- Add the egg whites and parmesan into two separate shallow plates. Dip the potato sticks in the egg whites before rolling them in parmesan and placing them on the baking paper. Repeat the process until all the potato sticks are covered.
- Season with salt and pepper and place in the middle of the preheated oven. Cook for 30-35 minutes until golden and crispy, turning halfway through.
- Remove from oven and give them a drizzle of flaked sea salt and black truffle oil before serving immediately.
- In a small saucepan, add shallot, half the chopped tarragon and white wine vinegar. Sauté on low heat for a few minutes, until the shallot has softened and vinegar has reduced to half. Use a sieve straining out the shallot and tarragon, place the vinegar back in the saucepan, and leave to cool.
- Whisk egg yolks, water, oil and salt together with the vinegar over medium-low heat. The goal is to turn the mixture into a fluffy custard-like texture while whisking vigorously. Be careful with the heat so the eggs don’t turn into scrambled eggs, so turn the heat down or remove the saucepan from the heat to control the temperature better.
- When the mixture has thickened, add the room temperature butter and the rest of the tarragon. Continue to whisk until the butter has melted.
- Serve immediately as the sauce is best right away and should not be reheated.