Tomahawk steak with whiskey, maple syrup, tarragon cream with mushrooms and hash browns from the M5 Pro-Ply® Collection
1 h 13 min
Total Time
28 minutes
Cooking Time
45 minutes
Preperation Time
Ingredients
| FOR THE TOMAHAWK STEAK: | |
| 1 | Tomahawk steak |
| 20 ml | whiskey |
| 120 g | butter |
| 1 tbsp. | maple syrup |
| 2 sprigs | rosemary |
| 2 sprigs | thyme |
| 1 | clove of garlic, crushed |
| sea salt | |
| FOR THE TARRAGON CREAM: | |
| 400 g | brown mushrooms, thinly sliced |
| 2 | shallots, finely diced |
| 2 tbsp. | soy sauce |
| 150 ml | white wine |
| 200 ml | cream |
| 1 tsp. | brown sugar |
| salt | |
| pepper | |
| 1 tsp. | tarragon, chopped |
| FOR THE HASH BROWNS: | |
| 500 g | waxy potatoes |
| 1 | onion |
| 1 | egg |
| 1 tsp. | cornflour |
| salt | |
| pepper |
Instructions
Step 1 of 9:
Salt the steak, sear it on both sides in butter, brush with maple syrup, and flambé with whiskey.
Step 2 of 9:
Cook in a preheated oven at 140° C for approx. 20 minutes (54° C core temperature). Set the Frying Pan with the cooking juices aside.
Step 3 of 9:
For the sauce, melt butter in a Frying Pan, sauté the mushrooms and shallots, and caramelize with brown sugar.
Step 4 of 9:
Deglaze with soy sauce and reduce until the liquid has disappeared. Deglaze with white wine, reduce by half again, and add the cream. Simmer until the sauce thickens.
Step 5 of 9:
Season with tarragon, salt, and pepper.
Step 6 of 9:
Melt the remaining butter in the Frying Pan, add rosemary, thyme, and crushed garlic, and let it foam up. Baste the steak. Tipp: Steamed green beans go well with this.
Step 7 of 9:
Peel the potatoes and onion and grate them coarsely. Place the mixture in a kitchen towel and squeeze until no more water comes out.
Step 8 of 9:
Put everything into a bowl, add the egg and cornflour, season with salt and pepper, and mix well.
Step 9 of 9:
Deep-fry the hash browns until golden brown.
