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Tomahawk steak with candied onion and brandy gravy

Mouthwatering! - by Fast Ed
  • 10 Jan 2018
Tomahawk steak with candied onion and brandy gravy
Andre Martin
Prep: 15 Minutes - Cook: 20 Minutes - Serves 4
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This will have Dad’s mouth watering from the moment you start cooking!

Ingredients

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

Method

  1. 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.

  2. 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.

  3. 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.

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