1.2kg tomahawk steak (or thick-cut rib eye steak)
2 tsp celery salt
Sea-salt akes and freshly ground black pepper, to season
2 Tbsp extra virgin olive oil 6 eschalots, very finely diced
6 cloves garlic, minced
2 fresh bay leaves
Seeds of 3 cardamom pods
2 tsp dark brown sugar
1 cup brandy
500ml beef stock
300ml cooking cream (light thickened cream)
1 tsp balsamic vinegar
1 Tbsp plain our
1 Tbsp unsalted butter Roasted vegetables, to serve
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.