British Wagyu Tomahawk Steak with Hasselback potatoes, creamy mushroom sauce and broccoli.
Serves 2
Ingredients
  • 1 x British Wagyu Tomahawk Steak
  • 750g medium-sized floury potatoes (maris piper)
  • 3 tbsp vegetable oil
  • 2 garlic cloves, bashed
  • 1 tbsp olive oil
  • 15g butter
  • 1 brown onion, finely chopped
  • 1 garlic clove, peeled and crushed
  • 225g button mushrooms, wiped and sliced
  • 150ml dry white wine
  • 150ml crème fraiche
  • Broccoli cut into florets
  • Salt and freshly ground black pepper
Method
  1. Heat the oven to 200c/180c fan/gas mark 6
  2. Use a metal skewer and insert through the back of one of the flatter sides of the potato – it should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). Remove the skewer and repeat with the remaining potatoes.
  3. Put the potatoes cut-side up on a shallow baking tray and drizzle over the vegetable oil. Rub each potato with your hands to coat well in the oil, getting some in between the slices. Toss in the bashed garlic and season well. Roast for 50 mins – 1 hr under the potatoes are tender throughout and the tops are golden and crisp. Baste with any oil in the pan halfway through cooking to get extra crisp potatoes.
  4. Heat 1 tbsp vegetable oil in a frying pan, season the Wagyu Tomahawk Steak with salt and black pepper before adding to the pan. Cook on high heat to seal, turn and seal the other side.
  5. Transfer the steak to an ovenable tray and roast in the centre of the pre-heated oven for 15-20 minutes (rare), 20-25 minutes (medium) or 30-35 minutes (well done). Once cooked, allow to rest for 10 minutes before serving
  6. Heat the olive oil and butter in a frying pan and add the finely chopped onion. Cook the onion until softened but not coloured. Add the crushed garlic clove and the sliced mushrooms and cook for 3-4 minutes until the mushrooms are soft but have not released their juices.
  7. Add the wine to the mushroom mix and reduce the volume of liquid by half. Stir in the crème fraiche and heat through, season to taste and serve.
  8. Add the broccoli florets to a pan of boiling salted water, and cook for 3-5 minutes. Drain and season with salt to taste before serving.
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