Tomahawk steak with candied onion and brandy gravy

Preheat oven to 220°C fan- forced (240°C conventional). Set a flame-proof baking dish over a medium heat. Rub steak with celery salt and pepper, then drizzle with 1⁄2 of the oil. Put steak on its outer edge in baking dish and cook for 3 minutes or until lightly browned, then cook for 2 minutes each side. Transfer to oven and bake, turning once, for 10 minutes or until medium (internal temp is 62°C when tested with a meat thermometer). Set aside to rest.

Meanwhile, heat remaining oil in a medium saucepan over a medium heat. Cook eschalots, garlic, bay and cardamom for 15 minutes or until well softened. Add sugar, cook briefly then pour in brandy and boil until reduced by 1⁄2. Add stock, cream and vinegar, bring back to the boil then simmer until reduced to 2 cups.

Combine flour and butter in a small bowl. Whisk into the simmering sauce. Season. Carve steak at the table and serve with roasted vegetables and brandy gravy.